Recipes

APPETIZERS

Crabmeat Roll-Ups

8 ounces cream cheese, softened ¼ cup cocktail sauce 8 ounces of crabmeat ¼ cup shredded Swiss cheese ¼ cup chopped green onion 4 flour tortillas (8 inch)

In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about ½ cup of the mixture onto each tortilla and roll up tightly. Wrap each tortilla in plastic wrap and refrigerate overnight.

Slice rolls into ½-inch circles and arrange on a serving tray with a bowl of cocktail sauce for dipping.

Fluffy Tuna Pâté

5 slices bacon, cooked 2 – 8 ounce packages cream cheese, softened 2 – 7 ounce cans tuna, drained and flaked 2 tablespoons dry white wine 2 tablespoons lemon juice 1 tablespoons soy sauce 1 teaspoons dill weed 2 tablespoons parsley flakes Lettuce leaves Olive slices

Blend first eight ingredients until smooth. Shape pate on lettuce leaves in shape of fish using olive slices for eyes. You can just make a mount on lettuce leaves if you prefer.

Refrigerate until served.

Shirley Becraft

Party Appetizer

Small party rye bread, sliced Deviled ham Cooked chicken slices Cooked asparagus, fresh or canned Swiss cheese

Spread bread slices with deviled ham. Layer a slice of chicken on ham, add asparagus on chicken, and cheese on asparagus. Hold together with a toothpick. Place on cookie sheet and broil until cheese melts.

Steve LaBroad

Potted Ham

3 ounces butter 8 ounces cooked ham (honey ham is great!) 1 teaspoon English mustard Pinch of cayenne pepper Salt and black pepper

Place all ingredients in a food processor; mix until smooth and well blended. Adjust seasoning to taste. This can be frozen.

Tuna Pâté

1 7-ounce can tuna with oil 2-3 tablespoons brandy 2-3 packages cream cheese 2 hardboiled eggs 1 teaspoon fresh lemon juice Salt and pepper to taste 3 tablespoons shelled, unsalted pistachio nuts 1 10-ounce can beef consommé (with gelatin), chilled Lemon slices Fresh parsley sprigs

Place tuna, oil, brandy in blender or food processor until tuna is well-broken up. Add cream cheese, eggs, lemon juice, salt and pepper, and pistachio nuts one at a time, blending until each is well mixed. Spoon the mixture into a 3-cup mold which is well-greased. Smooth the surface and spread with partially jelled consommé and refrigerate until firm. Unmold. Garnish with lemon slices and parsley.

Peg's Note: Instead of using mold, you can put mixture into a nice crock with lid. This is nice to take to a picnic or party.

Chapters: APPETIZERS, BEVERAGES, BREADS & CRACKERS, BREAKFAST DISHES , CAKES, PIES, & COBBLERS, CANDY & POPCORN, COOKIES, BARS, & BROWNIES, FROSTING & ICING, MAIN DISHES, MISCELLANEOUS, MIXES & BLENDS, MUFFINS & SCONES, SALADS, SAUCES & DIPS, SOUPS, STEWS, & CHILIS, VEGETABLES

BEVERAGES

Hemingway Daiquiri

Fill a shaker with ice.

Add: ¼ cup white rum 2 teaspoons maraschino liqueur 1 teaspoon grapefruit juice 1 teaspoon sugar The juice of ½ lime

Shake well and strain into a cocktail glass.

Kahlua

4 cups granulated sugar 3 ounces instant coffee 1 quart boing water 2-3 cups Vodka 4 teaspoons real vanilla

Mix sugar and coffee; add boiling water, Vodka, and vanilla. Store in 1-gallon container and shake periodically, for 30 days.

Kahlua Liqueur

4 cups granulated sugar 3 cups boiling water 1 ounce Antiqua coffee 1 quart Vodka 1 vanilla bean

Boil sugar and water together for 5 minutes. Let cool. Take 1 cup syrup and add 1 ounce coffee. Mix well and add to rest of syrup. Add Vodka. Divide equally into 3 bottles. Divide vanilla bean in thirds and put one piece in each bottle. Cork and let set at least one month.

Opal Mist Punch

1 quart pineapple sherbet 1 quart Sprite 12-can concentrated lemonade 2 16-ounce bottles 7-Up 1 ½ cups Vodka

Mix sherbet and lemonade until melted. Add liquids and garnish with thin slices or orange.

Paul’s Hot Apple Pie

1 gallon apple cider Nutmeg ½ – 1/5 Vodka or Tuaca – optional ¼ cup apple pie seasoning Cinnamon sticks for garnish Soft vanilla ice cream

Heat the cider just to point of boiling. Add apple seasoning and 2-3 cinnamon sticks; stir well. Lower heat and add Vodka or Tuaca.

Serve in a mug; float vanilla ice cream on top of cider. Sprinkle nutmeg on ice cream and garnish with cinnamon stick for stirring.

Cheers!

Rum Runner

¼ cup plus 2 tablespoons pineapple juice ¼ cup orange juice ¼ cup white rum 1 teaspoon sugar juice from ½ lime.

Place the above ingredients in a shaker filled with ice. Shake well and strain into a large cocktail glass. Garnish with an orange slice.

Tropical Punch

1 46-ounce can red Hawaiian Punch 1 6-ounce can of frozen lemonade concentrate 1 6-ounce can of frozen orange juice concentrate 1 6-ounce can frozen grape juice concentrate 6 cups cold water 1 12-ounce bottle of ginger ale, Sprite, or 7-Up At least 2-cups Vodka

Makes 30-35 servings.

Peg's Note: Great for Christmas Open House. As level in punch bowl goes down just keep adding more of above ingredients, however it suits you. It always seems to get better and better.

BREADS & CRACKERS

Aunt Jen’s Date Bread

1 ½ cups chopped, pitted dates 1 ½ cups boiling water 1 cup sugar 1 tablespoon melted butter 2/3 cup flour ½ teaspoon salt 2 teaspoons baking soda 1 teaspoon vanilla 1 egg

In a medium bowl combine the dates and the boiling water; let cool.

In a separate bowl, combine the sugar and melted butter. Add the flour and stir well.

Mix the salt and baking soda and add to dates and water – it will foam slightly (more if baking soda is fresh). Add the date mixture and the vanilla to the flour mixture. Stir well. Lastly, add the egg and stir thoroughly.

Bake in a greased loaf pan at 350° F for 1 hour.

Peg's Note: Dad always said he cold tell when it was fall by the smell of date bread baking. The first real cold snap in weather used to remind me of date bread and cream cheese.

Banana Bread

1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, room temperature 2 large eggs 3 ripe bananas 1 tablespoon milk ½ teaspoon ground cinnamon 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix the flour, baking powder, baking soda, and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into a buttered 9x5x3-inch bread pan.

Bake at 325° F for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.

Hannah Greene

Cheese Crackers

3 cups flour 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon dry mustard ½ teaspoon paprika 1 cup butter 2 cups cheddar cheese, finely shredded 2 egg yolks Cold water

Sift dry ingredients into a bowl. Rub in butter with fingers until finely blended. Add cheese. Mix to a stiff (but not too crumbly) dough with egg yolks and a little water, using a fork.

Turn out onto a floured board and knead lightly until smooth. Wrap and refrigerate for 1 hour.

Roll pastry thinly, cut with cutters into rounds. Bake at 425° F on greased sheets for about 10-12 minutes. Remove to wire racks to cool completely. Store the crackers in an airtight tin.

Peg's Note: These are perfect as is, but I like to sandwich two together with a dab of cream cheese in the middle

Digestive Crackers

¾ cup whole-wheat flour ¼ cup all-purpose flour ½ teaspoon baking powder 1 tablespoon oatmeal 4 tablespoons butter 4 tablespoons brown sugar 3-4 tablespoons cold milk

Sift the flours and baking powder together into a bowl. Add oatmeal. Rub in the butter with fingertips. Add sugar. Continue to mix with fingertips until well mixed. Using a fork, stir in milk to forma paste. Turnout onto a floured surface and knead lightly until smooth.

Roll out thinly. Cut into rounds with a 2 ½-inch cookie cutter. Transfer to greased cookie sheets and prick all over with a fork.

Bake crackers at 375° F for about 15-18 minutes, or until pale gold. Cool on wire racks thoroughly before storing.

Peg's Note: A delicious brown-sugar-tasting crisp cracker.

Dutch Babies

For EACH individual to be served: ¼ cup flour ¼ cup milk 2 large eggs

Pre-heat the oven to 400° F. Place a pat of butter into individual baking dishes, or several pats into a large cast iron skillet. Pre-heat these in the oven until the butter is melted and bubbling merrily.

Combine the milk and flour in a mixing bowl. With an electric mixer on high, add the eggs, one at a time. Beat constantly. When the mixture is frothy, pour mixture into the pre-heated dishes or skillet. Reduce heat to 350° F and bake for about 20 minutes, until crispy-brown. Serve with a lemon wedge and powdered sugar.

Chip Ross-Gardes

Chip’s Note: This has always been a Sunday morning family favorite! This recipe can be used to make individual servings, or one large spectacular “Baby”. In the summer, we tap the Dutch Babies with fresh strawberries or other fruit.

French Bread

6 cups flour 2 ½ packages active dry yeast 1 ½ teaspoon salt 2 cups warm water (110ºF ) 1 tablespoon cornmeal 1 egg white 1 tablespoon water

In a large bowl, combine 2 cups flour, yeast, and salt. Stir in 2 cups warm water and beat until well blended. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for 8-10 minutes. Shape into a ball. Place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled.

Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Brush tops of loaves with beaten egg white. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

Make 3-4 diagonal cuts about ¼-inch deep on top of loaf. Bake at 375° F for 15-20 minutes. If necessary, cover bread

French Puffs

½ cup sugar 1/3 cup butter 1 egg 1 ½ cups flour 1 ½ teaspoons baking powder ½ teaspoon salt ¼ teaspoon nutmeg ½ cup milk 6 tablespoons butter ½ cup sugar 1 teaspoon cinnamon

In a large bowl, cream sugar, butter, and egg. Sift together flour, baking powder, salt, and nutmeg and add to creamed mixture alternately with milk, beating well after each addition. Spoon into greased muffin tins.

Bake puffs at 350° F for 20-25 minutes.

In a small saucepan, melt the 6 tablespoons of butter. Combine ½ cup sugar and 1 teaspoon cinnamon in a small bowl. Remove puffs from oven, immediately dip tops in butter, then cinnamon sugar.

Peg's Note: These are great!

French-Style Crusty Rolls

1 package active dry yeast 1½ cups warm water 3¼ cups flour 1½ teaspoon salt Cornmeal

Egg White Glaze: 1 egg white lightly beaten with 1 teaspoon water.

Sprinkle yeast into warm water in a large mixing bowl; let stand until dissolved. Gradually add flour, beating until smooth. Turn out onto a lightly floured surface and knead until smooth and satiny. Place in a greased bowl and butter top of dough lightly. Cover with a towel and let rise in a warm place until doubled in size, about 1½ hours. Punch dough down and cover with a towel and let rise again until almost doubled in size.

Turn out onto a floured surface and knead lightly. Cut into 18 equal pieces and shape each piece into a round ball. Place on greased baking sheet that is lightly sprinkled with cornmeal. Brush with Egg White Glaze. Place in a warm place to rise. Make a tent with a tightly wrung out towel to cover the rolls while they are rising. This helps make the crust crispy.

Place a pan of hot water on the lower rack of the oven and preheat to. When the rolls have doubled in size, brush again with glaze

Bake at 375° F for 15. Brush again with glaze and bake 15 minutes longer, or until golden brown.

Graham Crackers

1 cup butter 1 cup sugar 2 cups milk 2 cups white flour 2 teaspoon baking soda 1 teaspoon salt 3 cups graham flour

Melt butter and then add sugar, milk, white flour sifted with baking soda, and salt. Add the 3 cups of graham flour, or more as needed, until you have very stiff dough. Roll dough very thin and then cut in squares or rounds. Prick surfaces a few times.

Bake crackers at 400° F for about 10 minutes, or until lightly browned. Cool and dry thoroughly before storing.

Peg's Note: Simply delicious plain, with butter, or with peanut butter.

♥ Graham flour is named after Sylvester Graham, the earliest of the 19th century health reformers. Born in 1794 Mr. Graham was a very gifted orator and his lectures were very popular on what became known as “The Graham System” vegetarianism lifestyle -ideas that were vastly unheard of at the time.

Hamburger Buns

1/3 cup instant nonfat milk powder ¼ cup sugar 2 packages yeast 1 tablespoon salt 1/3 cup butter, softened 1 ½ cup warm water (120° – 130° F) 5 ½ – 6 1/c cups white flour

Combine milk powder, sugar, yeast, salt, and 2 cups flour in a large bowl. Cut in softened butter. Stir in warm water slowly, blending well. Beat 2 minutes at medium speed of an electric mixer. Blend in ¾ cup flour and beat 2 more minutes at high speed. Scrape bowl often.

Make a stiff dough by blending in as much of the remaining flour as necessary. Knead dough on floured board for 8 – 10 minutes. Place dough in a greased bowl to rise for about 45 minutes. Punch down and allow to rise again for 20 minutes. Divide dough in half and divide each half into six pieces. Shape pieces into balls, flatten into bun shapes, and place 2 inches apart on a greased cookie sheet. Allow to rise one more time, about 1 hour.

Bake at 375° F for 15-20 minutes.

Peg's Note: Fill cooked buns with tuna mixed with onions, pickles, mayonnaise, and grated cheese. Wrap in foil and freeze. Bake at 350° F for 15 minutes. Super!

Italian Parmesan Bread

1 package active dry yeast ¾ cup warm water 2 tablespoons sugar 1 teaspoon salt 3 cups flour 4 eggs ½ cup butter, softened 1 cup freshly grated Parmesan cheese 1 cup shredded Monterey Jack cheese 1 teaspoon dried oregano (optional)

Dissolve yeast in warm water in a large bowl; let sit 10 minutes. Add sugar, salt, and 1 cup of the flour; beat well. Add 3 eggs, one at a time; beat until smooth. Beat in butter and enough remaining flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and satiny. Place in a greased bowl; butter top of dough lightly. Cover with a towel and let rise in a warm place until doubled in size. Turn out onto a floured surface and knead lightly. Roll out into a rectangle about 10 to 16 inches.

Beat remaining egg and blend in cheeses and oregano. Spread filling over dough. Roll up dough firmly from narrow end. Shape into a round by folding ends underneath. Place in a greased 2-quart round baking dish (preferably one with straight sides about 3 inches high). Cover and let rise in a warm place until doubled in size.

Bake at 350ºF for 40 minutes or until golden brown and loaf sounds hollow when thumped. Cool 10 minutes before removing from baking dish.

Lemon Pepper Crackers

½ cup flour 1 teaspoon coarsely ground black pepper 1 teaspoon lemon rind 2 tablespoons cold butter, cut into pieces 1 tablespoon sour cream 1 ½ teaspoon lemon juice Coarse salt for sprinkling on crackers

Blend flour, pepper, rind, and butter in a bowl until mix resembles cornmeal. Add sour cream and lemon juice and toss mix until it just forms a dough. Add 1 teaspoon water if necessary. Gather dough into a ball, wrap it in plastic, and chill for about 15 minutes.

Roll out dough 1/16-inch thick on floured board. Cut into 2-inch rounds. Bake crackers, sprinkled with salt, on ungreased baking sheets at 375° F for about 10-12 minutes, or until golden. Cool on wire racks thoroughly before storing.

Peg's Note:Tart and Peppery

Monkey Bread

1 package active dry yeast ¼ cup warm water 1 cup milk 1 cup butter 2 tablespoons sugar 3 eggs 1 teaspoon salt 4 cups flour Cinnamon sugar mix

Sprinkle yeast into warm water. Let stand until dissolved. Heat milk and ½ cup butter together until warm. Pour into a bowl. Add sugar and eggs and beat until smooth. Stir in dissolved yeast mixture and salt. Add 1 cup flour and beat until smooth. Gradually add enough of the remaining flour to make a soft dough.

Turn out onto a lightly flour surface. Knead until smooth and satiny. Place in a greased bowl, turning to coat. Cover with a clean cloth and let rise in a warm place until doubled in size. Punch dough down and knead lightly.

Melt remaining butter. Roll dough out to 1/3-inch thick. Cut dough in circles. Dip each piece in butter to coat both sides, then dip in cinnamon sugar. Place in overlapping layers in a greased 10-inch ring mold. Cover pan with a towel. Place in a warm place to rise, about 45 minutes.

Bake in a 350° F oven for 35 minutes or until nicely browned. Turn out onto a large plate and serve while warm. Bread can be cooled completely and wrapped airtight and frozen. Allow to thaw and reheat before serving.

Pizza Crust

1 package dry yeast 1/8 cup warm water (about 110ºF) 1 ½ tablespoons oil ¼ teaspoon salt 2 2/3 cups flour

Dissolve yeast in warm water.

Combine yeast mixture with oil, salt, and flour; knead until dough is soft and smooth.

Pat dough out to 12 inches. Top with favorite pizza toppings. Bake at 400° F for 15-20 minutes.

Plain Crackers

4 cups flour ¾ cup sour milk ½ teaspoon baking soda 1 teaspoon salt 1 cup butter

Sift dry ingredients together and cut in butter with a knife and fork or fingertips. Dough should be stiff. Work it thoroughly for 10 minutes. Roll out on floured board very, very thinly. Cut into circles and prick tops with a fork.

Place on greased cookie sheets. Bake crackers at 400° F for about 10 minutes, or until lightly browned.

Portuguese Sweet Bread

1 package active dry yeast ¼ cup warm water ½ cup milk ¼ cup butter ½ cup sugar ½ teaspoon salt 2 eggs 2 teaspoons grated lemon peel 3½ cups flour

Egg Glaze: 1 egg yolk beaten with 1 tablespoon milk

Sprinkle yeast into warm water and let stand until dissolved. Heat milk and butter until butter melts; pour into a mixing bowl containing sugar and salt and let cool to lukewarm. Add eggs one at a time; stir in lemon peel and yeast mixture. Gradually beat in flour, adding enough to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and satiny. Place in a greased bowl and butter top of dough lightly. Cover with a towel and let rise in a warm place until doubled in size.

Turn out onto a lightly floured surface and knead gently. Shape into a flat cake about 9 inches in diameter. Place in a greased 9-inch spring form pan, with removable bottom, or on a greased baking sheet. Cover with a towel and let rise in a warm place until double in size. Brush with Egg Glaze.

Bake at 325° F for 35 to 40 minutes or until golden brown. Let cool on a wire rack, and then remove from pan.

BREAKFAST DISHES

Baked Omelet

8 eggs 1 cup milk ½ teaspoon seasoning salt 3 ounces cooked ham, diced ½ cup shredded Cheddar cheese ½ cup shredded Mozzarella cheese 1 tablespoon dried minced onion

Grease an 8 x 8-inch casserole dish.

Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.

Bake, uncovered, at 350ºF for 40 to 45 minutes.

Dutch Babies

For each individual to be served: ¼ cup flour ¼ cup milk 2 large eggs

Chip's Note: This has always been a Sunday morning family favorite! This recipe can be used to make individual servings, or one large spectacular “Baby.” In the summer, we top the Dutch Babies with fresh strawberries or other fruit.

Chip Ross-Gardes

Fireman’s Eggs

1 ½ to 2 pounds sausage; browned and drained ¾ cup onion, chopped 12 eggs; beaten 8 ounces cheddar cheese; grated ½ pint whipping cream 2 cups frozen hash browns Salt and pepper to taste

Layer in a greased 9 x 13 baking pan:

Eggs Salt and pepper 4 ounces cheese Cream Browned sausage and onion 4 ounces cheese Hash browns

Refrigerate overnight (10-12 hours)

Bake at 350° F for 40 minutes

CAKES, PIES, & COBBLERS

7-Up Cake

1 ½ cup butter, softened 3 cups sugar 2 tablespoons lemon extract or juice 5 eggs 3 cups flour 1 cup 7-Up

Cream butter and sugar; add eggs one at a time, beating after each addition. Add flour and 7-Up a little at a time. Beat in lemon extract or juice.

Bake in a ring Bundt pan for 1 hour and 20 minutes at 350ºF.

Banana Cake with Fudge Frosting

1 cup mashed bananas ¼ cup buttermilk or sour cream 1 teaspoon vanilla extract 2 cups cake flour (not self-rising) 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cup sugar ½ cup butter 2 large eggs ½ cup semi-sweet chocolate mini-chips (optional)

Grease 3 8-inch round cake pans; line bottom with waxed paper. Grease paper. Dust with flour.

In a small bowl, mix bananas, buttermilk and vanilla. In a small bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, beat on medium speed, sugar and butter until light and creamy. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture and banana mixture; beat just until blended. With a spoon, stir in the chocolate chips.

Spoon batter into pans and spread evenly. Stagger pans on two oven racks so layer are not directly above one another. Bake until toothpick inserted in center of each layer comes out clean, 25 to 30 minutes. Cool layers in pans on wire racks for 10 minutes. Run a small metal spatula around edges of pans to loosen layers; invert onto wire racks and remove waxed paper.

Banana Spice Cake

½ cup butter 1 ¼ cups sugar 2 eggs 2 ½ cups flour 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 1/8 teaspoon ground cloves 1 ½ teaspoons cinnamon ½ teaspoon vanilla 1 ¼ cup mashed bananas ¼ cup evaporated milk

Cream butter and sugar; add eggs. In a medium bowl mix together flour, baking powder, baking soda, salt, cloves, and cinnamon. In a separate bowl, combine mashed bananas and evaporated milk. Add dry ingredients to butter and sugar alternately with banana mixture.

Bake the cake at 375° F for about 25 minutes.

Banana Frosting 4 tablespoons butter 1 cup powdered sugar 4 tablespoons mashed bananas 2 tablespoons evaporated milk

Cream the butter and sugar. Mix bananas with milk and add to butter mixture alternately with 2 cups sugar. Blend well.

Basic Yellow Cake

1 ¾ cups flour 1 cup sugar ½ cup butter, softened 2 eggs ½ cup milk ½ teaspoon salt 1 ¾ teaspoon baking powder 1 teaspoon vanilla

Sift flour into a large bowl. Add remaining ingredients and blend for 3 minutes.

Bake the cake at 350° F for about 30 minutes, or until golden brown.

Peg's Note: I have made this cake more than any other. It is the best value for the least effort. You can dress it up or down. It makes the best cupcakes. It is great served plain with sifted confectioner’s sugar on top, or with chocolate frosting. Brown-sugar frosting is good too.

Best Gingerbread

3 eggs 1 cup sugar 1 cup molasses 1 cup butter 1 teaspoon ground ginger 1 teaspoon ground cloves 1/8 teaspoon salt 2 teaspoons baking soda in 1/8 cup hot water 2 cups flour 1 cup boiling water

Combine eggs, sugar, molasses, butter, ginger, cinnamon, cloves, and salt; beat well. Add dissolved baking soda and flour and beat well. Add boiling water, beating lightly and quickly. Pour this thin batter into two 8-inch square greased pans or one 9 x 13-inch pan.

Bake the cake at 350° F for about 45 minutes, or until a toothpick comes out cleanly. Serve warm with whipped cream, lemon sauce, or maple cream.

Maple Cream 1 cup heavy sour cream ¼ cup maple syrup Pinch of salt Grating of nutmeg

Whip sour cream, syrup, and salt in a bowl and grate nutmeg on top.

Blueberry Pie

Into a lower piecrust sprinkle about 2 tablespoons flour and 1/3 cup sugar (mixed). Over this place 3 or more cups of blueberries. Dot generously with butter and 2 tablespoons flour and 1/3 cup sugar (mixed). Sprinkle with cinnamon.

Place top crust and flute edges with fingertips, building the fluted edge up from the pie plate so juice will not boil over. Dust top of the pie lightly with granulated sugar.

Bake the pie at 450° F for 15 minutes, and then lower temperature to 325° F for about 30 minutes or until browned and bubbling.

Single crust: 1 ½ cups flour ½ teaspoon salt ½ cup solid vegetable shortening 4-5 tablespoon cold water

Double crust: 2 cups flour ¾ cups salt 2/3 cup solid vegetable shortening 5-7 tablespoons cold water

Sift flour and salt into bowl; cut in shortening until size of small peas. Sprinkle water over top and toss with fork until completely moistened. Form into a ball. Wrap and chill until ready to roll out.

Note: if baking single crust without filling, bake at 450° F for 10-12 minutes or until golden brown.

Cherry Cobbler

2 cans (16 ounces) sour red cherries in juice or water 3 tablespoons cornstarch ¾ cup sugar 3 tablespoons butter 2 teaspoons grated lemon peel ¼ teaspoon almond extract Red food coloring, a few drops (optional)

Topping 1 cup all-purpose flour½ cup milk ¾ cup sugar¼ cup shortening (butter) 1 teaspoon baking powder1 teaspoon vanilla extract ½ teaspoon salt1 egg

Drain cherries; reserve 1 cup of the liquid. In a medium saucepan, combine cornstarch, sugar, food coloring, and reserved liquid. Bring mixture to a boil over medium heat, stirring constantly and boil for 1 minute. Remove from heat. Add butter, lemon peel, almond extract and drained cherries. Stir mixture until butter melts. Pour fruit mixture into a 9” square baking dish; set aside.

In a large bowl, sift flour, sugar, baking powder, and salt. Add milk, shortening and vanilla. Beat at high speed for 2 minutes. Add egg and beat 1 minute longer. Spoon over fruit in baking dish.

Bake at 350° F for 35-40 minutes or until cake topping springs back when pressed gently. Serve with whipped topping or ice cream. Really delicious!

Andra Ferguson

Cherry Tart

16 ounces cherry preserves, strained 1 ½ tablespoon kirsch* 3 cups vanilla cream 3 pounds sweet cherries, pitted

Melt preserves I a heavy saucepan over low heat. Remove from heat and stir in kirsch. Let glaze cool. Spread cream on crust and arrange cherries on top. Press gently. Brush cherries generously with glaze. Refrigerate until well chilled.

Kirsch is dry, colorless brandy distilled from the fermented juice of the black morello cherry.

Vanilla Cream 2 cups sugar 9 tablespoons cornstarch 9 tablespoons all-purpose flour 1 ½ teaspoons salt 6 cups milk 2 tablespoons vanilla 2 cups whipping cream

Combine sugar, cornstarch, flour, and salt in a large, heavy saucepan. Stir in milk and bring to a boil over medium heat. Reduce heat and stir until thick, about 2 minutes. Cool completely and refrigerate until well chilled. Beat custard until smooth. Stir in vanilla. Beat cream to soft peaks. Fold whipped cream into custard. Refrigerate until ready to use.

Cherub Peaches

2 tablespoons butter ½ cup brown sugar ½ cup white wine 1 cinnamon stick 4 peaches (8 canned halves) 1 tablespoon cornstarch 3 tablespoons water 1 tablespoon brandy

Place butter, sugar, wine, and cinnamon stick in saucepan and stir over low heat until sugar dissolves. Bring slowly to simmer and add peaches. Simmer for 5 minutes for fresh peaches or 3 minutes for canned. Remove peaches and cinnamon stick.

To remaining sauce, add cornstarch mixed with water. Stir constantly until sauce thickens. Continue heating at a low boil for 2 minutes. Remove from heat and add brandy. Return peaches to sauce and warm.

Serve with heavy cream or vanilla ice cream. Enjoy!

Chocolate Mayonnaise Cake

3 cups un-sifted all-purpose flour 1 ½ cups sugar 2/3 cups unsweetened cocoa 2 ¼ teaspoons baking powder 1 ½ teaspoons baking soda 1 ½ cups Hellman’s Real Mayonnaise 1 ½ cups water 1 ½ teaspoons vanilla

Grease two 9”x1”x1/2” layer cake pans (or one sheet pan); line bottoms with waxed paper.

Sift together the dry ingredients into a large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into pans and bake at 350° F for 30 minutes or until cake springs back when touched. Cool.

Andra’s Note: A great, moist cake and very easy. Frost with your choice – I love vanilla frosting with this.

Andra Ferguson

Coconut Moonshine Pie

2 tablespoons cornstarch 2 tablespoons flour ½ cup sugar ½ teaspoon salt 2 cups whole milk 2 tablespoons butter 1 teaspoon vanilla 1 cup coconut 2 egg whites ¼ cup sugar

Combine cornstarch, flour, sugar, and salt. Slowly stir in milk; cook over medium heat or double boiler, stirring constantly. Cook until thick, boiling for 2 minutes. Remove from heat and stir in butter and vanilla. Let cool and then add 2/3 cup of coconut (will be thick and very stiff). Beat egg whites and sugar until stiff; fold into cooled mixture. Pour into prebaked pie shell. Top with remaining coconut. Chill 2 hours and indulge!

Donna's Note: This is an old family recipe from my mother’s side. I remember my grandmother making it when I was a child, but it has gotten better with age because my mom makes it the best!

Donna Ross-Gardes

Crunchy Apple Crisp

5 cups sliced apples, peeled ½ cup white sugar 2 teaspoons flour 1 teaspoon cinnamon 1 teaspoon ground nutmeg ¼ cup water ½ cup quick-cooking oats ½ cup flour ½ cup brown sugar ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ cup melted butter

Spray an 8x8 pan with cooking spray, and then place the sliced apples in the pan.

Mix the sugar, 2 teaspoons flour, cinnamon, and nutmeg together; sprinkle over apples. Pour the water over the apple mixture.

Combine the oats, remaining flour, brown sugar, baking powder, and baking soda together. Stir in the melted butter and crumble over the apples.

Bake at 350° F for 40-45 minutes.

Serve warm with ice cream or caramel sauce.

Peg's Note: If apples are on the sweet side, I like to use a teaspoon or two of lemon juice.

Dundee Cake

¾ cup butter ½ cup sugar ½ cup corn syrup 1 teaspoon vanilla 3 eggs 1 tablespoon grated orange rind 1 cup chopped raisins ½ cup chopped citron – optional 2 cups sifted cake flour ½ teaspoon baking power

Cream the butter, sugar, syrup, and vanilla until light and fluffy. Add well-beaten eggs and rind. Add fruit and blend lightly. Add the sifted dry ingredients radially. Pour into buttered tube pan or round torte pan.

Bake the cake at 325° F for about 90 minutes, or until golden brown. Cool in pan for 15 minutes before removing and placing on rack to cool. Cool thoroughly before cutting. (It is best to let the cake stand a week before cutting.)

Peg's Note: A wonderful dense, not very sweet raisin cake.

Fresh Peach Crisp

2 ½ pounds of fresh peaches, peeled and pitted 1 cup sifted flour 1 cup sugar ¼ teaspoon salt ½ teaspoon cinnamon ½ cup butter

Butter an 8-inch square pan. Slice peaches into the baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter and mix into flour mixture with a pastry blender until mixture resembles coarse meal.

Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° F for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with whipped cream or vanilla ice cream.

Georgia Peach Pound Cake

1 cup butter 2 cups sugar 4 eggs 1 teaspoon vanilla 3 cups flour 1 teaspoon baking powder ½ teaspoon salt 2 cups fresh peaches, pitted and chopped

Butter a 10-inch tube pan and coat with white sugar

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve ¼ cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved lour to coat the chopped peaches, and then fold the floured peaches into the batter. Spread evenly into the prepared pan.

Bake at 350ºF for 60 to 70 minutes or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Ginger Shortcake

½ cup butter ¼ cup white sugar 1 ½ cups flour 1 teaspoon baking powder 1 teaspoon ground ginger

Icing ¼ cup confectioner’s sugar ¼ cup butter 1 tablespoon corn syrup 1 teaspoon ground ginger

Grease a 9-inch cake pan or spring form pan

Cream the ½ cup butter and white sugar until smooth. Sift together the flour, baking powder and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, until the dough sticks together.

Pat the dough into the prepared pan and bake for 15 to 20 minutes at 350ºF or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes and then remove it from the pan and let it cool on a wire rack.

Transfer the cake to a serving plated. Combine the confectioners’ sugar, ¼ cup butter, syrup, and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze.

Golden Glory Cake

1 cup butter 1 ½ cups sugar 3 cups flour 2 ½ teaspoons baking powder ¼ teaspoon salt 2 egg yolks 2 eggs, beaten 1 cup milk 1 teaspoon vanilla

Cream the butter and sugar. Sift the flour, baking soda, and salt together. Add the egg yolks and eggs to the butter mixture and blend well. Add the milk and vanilla and mix well. Add the dry ingredients and beat until you have a smooth batter.

Pour into a well-greased 9-inch tube pan.

Bake the cake at 350° F for 60-65 minutes.

Harvest Pumpkin Cake

1 ¼ cups shortening 2 eggs, beaten 1 cup packed brown sugar 1 ¼ cups white sugar 1 (15 ounce) can pumpkin puree 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 3 ½ teaspoons ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground allspice ½ teaspoon ground ginger

Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice, and ginger. In a large bowl, cream together the shortening, eggs, and sugars until light and fluffy. Beat in the pumpkin puree and then the flour mixture.

Bake the cake in a greased and floured 10-inch Bundt pan at 350° F for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Pumpkin Frosting Beat until smooth: 8 ounces cream cheese, 1 ½ cups powdered sugar, 2/3 cup canned pumpkin, ¼ cup butter, 2 tablespoons maple syrup, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1/8 teaspoon ginger, 1/8 teaspoon cloves.

Ice Cream Dessert

26 Oreo cookies ¼ – ½ cup melted butter ½ gallon ice cream, softened 1 large can Hershey’s fudge sauce 1 tub cool whip

Put cookies between 2 pieces of wax paper and crush with a rolling pin. Make fine crumbs. In a large bowl combine cookie crumbs and melted butter – start with ¼ cup and add only until crumbs are lightly covered when mixed together. Pat firmly into a square pan. Spread softened ice cream onto cookie mix. Freeze until firm, about ½ hour. Spread Hershey’s fudge sauce over ice cream and freeze again until firm. Add cool whip and return to freezer until ready to eat. Best if cool whip becomes firm also.

Be sure to cover while in the freezer. Cut into squares.

Lemon Pound Cake

½ pound (2 sticks) butter 2 cups sugar 2 cups flour 1 tablespoon fresh lemon juice 1 teaspoon vanilla 5 eggs

Cream the butter and sugar gradually; beat until light and fluffy. Sift flour and add to butter mix. Stir just enough to blend. Add lemon juice and vanilla, stirring well. Add eggs, one at a time. Mix well.

Pour batter into a greased and floured 10-inch Bundt pan.

Bake the cake at 350° F for about 75 minutes, or until toothpick inserted in center comes out clean. After 30 minutes of baking, cover cake closely with aluminum foil.

Cool in pan on a wire rack for 10 minutes before removing and placing on rack to cool. Cool thoroughly before cutting.

New York Cheesecake

2 pounds cream cheese, room temperature 4 ounces (1 Stick) butter, room temperature 1 teaspoon vanilla 1 ½ cups granulated sugar ½ cup less 1 tablespoon cornstarch 7 large eggs 2 cups whipping cream ¼ cup lemon juice

Adjust oven rack 1/3 down from top.

In a large bowl of an electric mixer beat cream cheese and butter until soft and smooth. Add vanilla, sugar, and cornstarch and beat until smooth. Beat in eggs, one at a time. On low speed, add whipping cream; scraping bowl as necessary. Mixture will be thin and very smooth. Add lemon juice last and beat only to mix.

Pour mixture into a foil-lined and buttered 13 x 9 x 2-inch baking dish. Place baking dish inside a larger roasting pan. Place in oven; pour hot water almost 1-inch deep in roasting pan.

Bake the cake at 350° F for 40-45 minutes; bake only until top is a pale golden brown. Remove from oven and take baking dish form hot water. Let stand until bottom of dish is completely cool. Cover cake with a large serving board or tray. (or a cookie sheet covered with foil). Holding tray and cake firmly together, turn them over. Remove cake pan and peel off foil. Refrigerate.

Peg's Note: This is delicious plain or with fresh berries and whipped cream.

Old Fashioned Strawberry Shortcake

1 quart strawberries 1/3 cup sugar Whipped cream

Rinse the berries under cold water; drain well. Hull and slice the berries and sprinkle with sugar; cover and let stand at room temperature for about one hour.

2 cups flour 1 tablespoon baking powder ½ teaspoon salt 3 tablespoons sugar ½ cup butter, chilled 2/3 to ¾ cup half-and-half, milk, or cream

In a food processor (or use a pastry cutter or fingertips), blend the flour, baking powder, salt and sugar. Cut butter into about 8 pieces and add to mixture. Blend until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork, stir in the cream just until dough is moist. Be careful not to overwork the dough. Turn the dough out onto a lightly floured surface. Fold the dough over on itself 2 or 3 times, until it holds itself together and is less sticky.

Gently pat the dough into a 6 x 12-inch rectangle about ¾-inch thick and cut into biscuits with a floured round cutter. Transfer to a buttered cookie sheet. Brush on a little milk or cream and sprinkle top with sugar, if desired. Bake for 10 – 15 minutes, until risen and golden brown. Cool on a wire rack.

Peach Pound Cake

1 cup butter, softened 2 cups sugar 6 eggs ¼ teaspoon baking soda ¼ teaspoon salt ½ cup sour cream 1 teaspoon almond extract 1 teaspoon vanilla extract 3 cups flour 2 cups diced fresh or frozen peaches Confectioner’s sugar

Grease and flour a 10-inch tube pan

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with the sour cream. Fold in the peaches.

Pour into the greased pan. Bake at 350ºF for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner’s sugar if desired.

Peanut Butter Pie

1 baked pie shell 2 3-ounce packages cream cheese ¾ cup powdered sugar ½ cup chunky peanut butter 2 tablespoons cream 2 cups whipped cream

Soften cream cheese; add sugar, peanut butter, and 2 tablespoons cream. Mix well. Add whipped cream. Pour into crust and refrigerate for several hours.

Peg's Note: You can spread a thin layer of whipped cream on top when set.

Toll House Pie

2 eggs ½ cup flour ½ cup sugar ½ cup firm-packed brown sugar 1 cup melted butter, cooled 1 package (6 ounces) chocolate chips 1 cup walnuts, chopped – optional 1 9-inch unbaked pie shell Whipped cream or ice cream for topping

In a large bowl beat eggs until foamy; beat in flour and sugars until well blended. Blend in butter; stir in chips and nuts. Pour into pie shell. Bake at 325° F for 60 minutes.

Peg's Note: This is a winner and easy to make!

Pineapple Perfection

Crust ½ cup butter, melted ¼ cup firmly packed brown sugar 1 cup quick or old fashioned rolled oats, uncooked 1/3 cup chopped nuts 1/3 cup shredded coconut ¼ cup flour

Filling 1 3-ounce package lemon flavored gelatin 1 cup boiling water 1 8-ounce can crushed pineapple 1 cup heavy cream 1 cup marshmallow crème

Combine ¼ cup butter and brown sugar in a skillet on low heat. Add oats, nuts, coconut, and flour; cook over low heat, stirring constantly, about 5 min. Keep 1/3 cup for topping. Add remaining butter to remaining crust mixture; mix well. Press into bottom of greased 9” spring form pan. Chill.

Dissolve gelatin in boiling water. Drain pineapple – reserving 1/3 cup liquid. Add reserved liquid to gelatin mixture; chill until slightly thickened. Whip gelatin mixture on high speed 2-3 minutes until almost double in volume. Beat cream until slightly thickened; add marshmallow to whipped cream; continue beating until stiff peaks form. Fold whipped cream and pineapple into gelatin mixture. Chill until the mixture mounds. Spoon over the crust and chill until firm. Sprinkle with reserved topping mixture. Makes a 9” round dessert. Excellent!

Andra Ferguson

Sour Cream Chocolate Cake

2 cups flour 2 cups sugar 1 cup water ¾ cup sour cream ¼ cup butter 1 ¼ teaspoon baking soda ½ teaspoon baking powder 2 eggs 4 ounces baking chocolate melted and cooled 1 teaspoon salt 1 teaspoon vanilla

Measure all ingredients into large mixing bowl and beat for 30 seconds on low speed, scraping bowl frequently. Beat 3 minutes at high speed. Pour the batter into one 9 x 13-inch or three 8-inch round pans.

Bake the cake at 350° F for about 40-45 minutes (9x13) or 30-35 minutes (8-inch). Bake until the top springs back from a light touch.

Peg's Note: The best chocolate cake!

Sour Cream Chocolate Frosting 1/3 cup butter, softened 3 ounces baking chocolate, melted 3 ½ cups confectioner’s sugar 6 tablespoons sour cream 2 teaspoons vanilla

Mix butter and chocolate thoroughly; blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

Strawberry Cake

2 layers sponge cake 8 ounces cream cheese 1 quart cool whip (large size) 1/3 cup sugar 1 pint strawberries

Split the layers of sponge cake. Blend the cream cheese and sugar well. Fold in half of the cool whip. Mash strawberries and fold into the cream cheese mixture. Spread between the cake layers. Frost the cake with the rest of the cool whip. Refrigerate.

Grandma LaBroad

Strawberry Shortcake Cake

2 cups sugar 1 cup butter (2 sticks) 4 large eggs 1 cup milk 2 teaspoons vanilla extract 2 ¾ cups flour 2 ½ teaspoons baking powder ½ teaspoon salt 1 package strawberry gelatin

Cream butter and sugar; beat in eggs, milk, and vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to wet mixture. Pour batter into a greased 9 x 13-inch cake pan. Bake at 350° F for 25-30 minutes.

Prepare gelatin according to package.

After cake has cooled, poke holes with a straw. Pour gelatin mixture over cake (gelatin mixture should not have set). Top with fresh strawberries and top with whipped cream and garnish with extra strawberries.

Whipped Cream 2 tablespoon sugar 1 cup heavy whipping cream

Place metal bowl and whisk in freezer for 15 minutes. Place sugar into bowl and add whipping cream. Whisk until cream forms stiff peaks.

Hannah Greene

Strawberry Sour Cream Pie

1 unbaked 9-inch pastry shell 1 quart fresh strawberries 1 ½ cups sugar 1 cup all-purpose flour 1 cup sour cream ¼ teaspoon salt 2 tablespoons sugar (reserved)

Preheat oven to 450° F. Sort, rinse, and halve berries. Place evenly in pastry shell. Sift flour, sugar, and salt together; add sour cream and stir well. Pour mixture over berries and spread evenly. Sprinkle with reserved sugar.

Bake for 10 minutes. Reduce oven to 350° F and bake another 30 minutes or until golden brown.

Andra Ferguson

Tomato Soup Cake

1 cup vegetable shortening 2 cups sugar 2 eggs 2 10 ¾-ounce cans tomato soup, undiluted 4 cups flour 4 teaspoons baking powder ½ teaspoon salt 4 teaspoons nutmeg 2 teaspoons ground cinnamon 2 teaspoons ground cloves 2 cups seedless raisins

Cream shortening, sugar, and eggs till smooth and creamy. Add soup and baking soda; blend well. Add dry ingredients. Mix just to moisten. Fold in raisins. Pour into greased and floured 10” tube pan.

Bake at 350° F for 1 hr. or until toothpick inserted in center comes out clean. Cool for 15 minutes; invert, and cool on wire rack. Frost with recipe below.

Frosting ¾ cup butter 1 16-oz. Pkg. powdered sugar 4-5tablespoons cold milk 1 tsp. vanilla Dash of salt Andra's Note: A great, moist spice cake!

Andra Ferguson

CANDY & POPCORN

Bark

1 cup butter 1 cup sugar 1 teaspoon vanilla

Line a cookie sheet with foil. Then line with Saltine Crackers, salt side up.

In a saucepan, heat butter, sugar, and vanilla until frothy; stir often. Pour mixture over crackers on foil lined cookie sheet.

Bake at 350 for about 10 minutes until bubbly and crackers just begin to brown. (Cover with aluminum foil if necessary.)

Remove from oven, sprinkle a 12 oz bag of nestle semi-sweet morsels on top. Let sit 5 minutes or so, until you can spread the morsels like icing, covering the crackers.

Cool in freezer or refrigerator until hard. Break into pieces.

Date and Nut Balls

1 cup pitted dates 1 cup walnut meats ¼ teaspoon grated orange rind 1 tablespoon undiluted frozen orange juice concentrate ¼ cup finely chopped walnuts

Use steel blade of food processor to chop dates into large chunks. Add walnuts and blend until well mixed. DO NOT let mix become paste. Add orange juice and orange rind. Form into ¾-inch balls. Roll in finely chopped nuts. Allow to dry 1-2 hours before serving.

Makes 24 ¾-inch balls

Microwave Caramel Corn

3 quarts popped corn 1 cup butter ¼ cup light corn syrup ½ teaspoon salt 1 cup packed brown sugar ½ teaspoon baking soda

Place popped corn in a large brown bag (grocery bag); set aside. In a 2-quart glass bowl or dish put butter, brown sugar, corn syrup, and salt. Microwave on high for 3-4 minutes; stirring after each minute. Do this until mixture comes to a boil. Boil for 2 minutes. Stir in baking soda and mix well. Add to bag of popcorn. Roll down bag and cook in microwave for 1 ½ minutes. Remove and shake bell well. Microwave for another 1 ½ minutes. Remove bag and shake well. Pour popcorn into a large roasting pan to cool. Mix occasionally to separate pieces.

Betsey LaBroad

Peanutties

1 cup very coarsely chopped peanuts 1 cup very coarsely chopped raisins ½ cup peanut butter ¼ cup very finely chopped or ground peanuts

Blend together chopped peanuts, raisins, and peanut butter. Form into small balls and roll in ground peanuts.

Dry for 1 to 2 hours before serving. Use mix to stuff dates or prunes. Unsalted cashew nuts can be substituted for peanuts.

Peanut Butter Fudge

2 cups granulated sugar 2/3 cups milk ½-pint jar marshmallow creme 1 cup chunky peanut butter 16 ounces chocolate chips 1 teaspoon vanilla

Butter sides of saucepan. In it, combine sugar and milk. Stir over medium heat until sugar dissolves and mixture boils. Boil to soft-ball stage on a candy thermometer. Remove from heat and quickly add marshmallow crème, peanut butter, chocolate chips, and vanilla. Stir just until blended. Pour into a 9 x 9 2-inch square pan. Score while warm. Cut when firm.

Peanut Butter Popcorn

3 quarts popped corn (½ cup uncooked) 1 ½ cups nuts (peanuts, cashews, mixed, or almonds) 1 teaspoon vanilla 1 cup sugar ½ cup honey ½ cup light corn syrup 1 cup peanut butter

In a large roasting pan combine popcorn and nuts; keep warm I a 250° F oven. Butter sides of a heavy 1 ½-quart saucepan. Combine sugar, honey, and corn syrup in pan. Bring mixture to a boil, stirring constantly. Boil hard for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Immediately pour over popcorn mix, stirring to coat well. Cool. Break into bite size pieces. Makes 3 quarts.

Peg's Note: A scrumptious nutritional snack. Makes a good gift.

Pepper Popcorn

½ teaspoon salt ½ teaspoon paprika 1.8 teaspoon ground black pepper 1/8 teaspoon ground white pepper 1/8 teaspoon cayenne pepper 4 quarts popped popcorn (about ¾ cups uncooked) 6 tablespoons butter, melted

Mix first 5 ingredients in a small bowl. Toss popped corn with the melted butter. Then sprinkle on spices and toss again, spreading spices evenly throughout.

♥An early Spanish account of a ceremony honoring the Aztec gods who watched over fishermen reads: “They scattered before him parched corn, called momochitl, a kind of corn which bursts when parched and discloses its contents and makes itself look like a very white flower; they said these were hailstones given to the god of water.”

COOKIES, BARS, & BROWNIES

Almond-Coconut Squares

1 cup plus 2 tablespoons all-purpose flour 3 tablespoons confectioner’s sugar 1 stick (4 ounces) butter, cut into pieces 1 ½ cups packed light brown sugar 2 eggs, lightly beaten 1 teaspoon almond extract ½ cup shredded coconut ¾ cup chopped, blanched almonds

Preheat oven to 325°F. In medium bowl, combine 1 cup of flour with 2 tbsp of confectioner’s sugar. Add the butter and cut in until mixture is coarse crumbs.

Pat into bottom of a 9”x13” buttered baking pan.

Bake about 15 minutes or till lightly browned.In another bowl, combine brown sugar, eggs, almond extract, coconut, almonds, and remaining 2 tablespoons of flour. Mix well. Spread over crust.

Bake for 20 minutes or until a toothpick in center comes out clean. Sprinkle with 1 tbsp. conf. Sugar. Let cool before cutting.Andra Ferguson

“Baby Ruth” Cookies

3 ½ cups flour 1 teaspoon salt 1 teaspoon baking soda 1 ½ cups sugar 1 cup butter 2 eggs 1 teaspoon vanilla 6 (1.2 oz.) “Baby Ruth” candy bars, cut into small pieces

Blend flour with salt and soda in a small bowl. Gradually add sugar to butter in mixing bowl.

Cream the mix until light and fluffy.

Add eggs, vanilla and beat well. Blend in dry ingredients gradually and mix thoroughly. Stir in candy pieces.

Chill dough for easy handling. Drop by tablespoons onto baking sheet.

Bake at 375° F for 10-12 minutes until golden brown.

Best Cocoa Brownies

1 cup coarsely chopped nuts – walnuts or pecans ½ pound (2 sticks) butter, at room temperature 2 cups sugar 3 eggs 1 teaspoon vanilla 1 cup sifted flour ½ teaspoon salt ¾ cup unsweetened cocoa powder

Place nuts on sheet and roast in oven for 5 minutes until lightly browned. Do NOT over roast. Butter and flour a 9” x 13” pan.

In a large bowl, cream the butter, sugar, eggs, and vanilla until light and fluffy. Sift together flour, salt, and cocoa. Add to batter, beating until well blended. Stir in roasted nuts and turn into prepared pan. Bake for 40-45 minutes at 350° F, until toothpick inserted in the center comes out clean. Cool in pan.

Peg's Note: Nice and chewy. Watch closely so as not to overcook or they will be dry.

1 cup butter 1 egg 2 ½ cups all-purpose flour ½ teaspoon salt 1 teaspoon vanilla

Cream butter then beat in egg and vanilla. Combine flour and salt and add to butter mixture.

Chill dough 3-4 hours before rolling. Roll out to ¼-inch thickness. Cut with cookie cutters. Bake 8-10 minutes at 350° F until lightly colored.

Betsey’s Brownies

4 ounces baking chocolate ¼ pound (1 stick) butter 1 ¼ cup plus 3 tablespoons sugar 1 teaspoon vanilla 3 large eggs, lightly beaten ¾ cup all-purpose flour

Melt chocolate and butter over low heat. Cool for 5 minutes. Add sugar and stir well. Beat with an electric mixer for 2 minutes. Add eggs and vanilla and beat until well blended.

Add flour, beat until mixture is very blended, and looks shiny and velvety, about 1 minute.

Bake at 350° F for about 20-25 minutes, or until crust forms on top and toothpick comes out with moist crumbs.Fudge Frosting

1 ½ squares chocolate, melted ¼ cup sugar ¼ cup evaporated milk, at room temperature

In a blender, combine melted chocolate, sugar, and evaporated milk.

Process 3-5 minutes until mixture is firm and shiny (the sound of the blender will change when mixture firms).

Frost the brownies with a thin layer.

Betsey's Note: Mom called these Betsey’s Brownies because these were the only brownies where she would leave out the nuts, just for me.

“Cakey” Brownies

6 tablespoons butter 2 1-ouncesquares unsweetened chocolate, chopped 4 ounces bittersweet chocolate, chopped 1 teaspoon instant espresso powder ¼ cup hot water ¼ cup unsweetened cocoa powder 1 cup sugar 2 large eggs 1 tablespoon vanilla ⅔ cup flour ½ teaspoon baking powder ½ teaspoon salt

In a large glass mixing bowl, melt butter and chocolate in microwave oven on high 1 to ½ minutes; whisk until smooth.

Dissolve espresso powder in hot water; whisk in unsweetened cocoa powder. Whisk espresso mixture into chocolate mixture. Whisk in sugar, eggs, and vanilla.

In a bowl, mix flour, baking powder and salt. Stir into chocolate mixture until combined. Pour batter into a greased foil-lined pan and bake 30 to 32 minute at 350° F, or until a toothpick inserted in the center comes out with moist crumbs.
Cool completely in pan on a wire rack.

Chocolate Chip Pumpkin Cookies

2 ¼ cups flour 1 teaspoon baking powder ½ teaspoon baking soda 1 ½ teaspoons pumpkin pie spice 1 cup butter, softened 1 cup sugar 2 eggs 1 16-ounce can pure pumpkin 1 teaspoon vanilla extract 1 cup walnuts 1 12-ounce bag semisweet chocolate chips

Grease two cookie sheets.

Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl.

Beat the butter and sugar together in a separate bowl until light and fluffy. Beat in the eggs, on at a time, until smooth and well blended. Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the walnuts and chocolate chips.

Drop by tablespoon onto prepared sheets. Bake at 375° F for 18 to 20 minutes. Cool briefly on the baking sheet before moving to wire cooling racks.

Chocolate Shortbread

2 cups all-purpose flour ½ cup sifted unsweetened cocoa 1 cup confectioner’s sugar ¼ teaspoon salt ½ lb. (2 Sticks) butter 1 teaspoon vanilla

Cream the butter in a large mixing bowl. Add vanilla, sugar, and salt. Beat to mix. On low speed, add the flour and cocoa, scraping bowl and beating only until mix holds together. If dough is not perfectly smooth, place in on work surface and knead it briefly.

Form dough into ball; flatten slightly. Flour a pastry cloth and rolling pin. Roll dough out to ½ or ¼ thickness. Cut rounds and place on unbuttered sheets. Prick each cookie three times in a vertical row in the middle of the cookie.

Bake at 300° F for 25-30 minutes for ½” thick, or 10-15 minutes for ¼” thick, or until firm to the touch. Watch these cookies carefully as they burn easily.

Peg's Note: “if shortbread cookies are good, these are better. Habit forming!” These can be made in a food processor quick as a wink. Have butter firm and cold from the refrigerator. Put all ingredients in at once and process until well mixed and smooth looking. Most chocolate cookies do not have much chocolate flavor when cooked. These have an intense chocolate flavor.

Cocoa-White Chocolate Chunk Cookies

8 tablespoon (1 stick) butter, room temperature ½ cup packed dark brown sugar ½ granulated sugar 1 teaspoon vanilla ½ teaspoon salt ⅓ cup unsweetened cocoa powder 1 egg ½ teaspoon baking soda 1 cup flour 12 ounces (2 cups) coarsely chopped white chocolate

In a large bowl combine butter, sugars, vanilla, and salt and beat until fluffy. Beat in cocoa and then the egg and baking soda. Stir in flour and then chocolate. Refrigerate until firm for at least 4 hours. Form balls from 2-3 tablespoons of dough.

Bake on greased cookie sheets at 325°F for about 12-14 minutes.

Cream Cheese Cookies

2 sticks butter 1 8-oounce package of cream cheese, softened 1 ½ cup granulated sugar 2 cups flour

Blend butter and cream cheese. Add sugar and flour and mix until well blended. Drop by tablespoonful onto greased cookie sheet. Flatten with glass dipped in sugar.

Bake at 350° F for about 15 minutes until edges begin to brown.

Katherine Guimont

Crisp Lemon Cookies

1 cup flour ½ cup sugar ½ teaspoon salt ½ teaspoon baking soda ¼ cup butter, room temperature 1 tablespoon milk 1 teaspoon freshly grated lemon peel 1 teaspoon vanilla extract

Mix flour, sugar, salt, and baking soda in a medium-sized bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs. Add milk, lemon peel, and vanilla; stir with a fork until evenly moistened. (Or use a food processor to process flour, sugar, salt and baking soda about 10 seconds until blended. Add butter; process until mixture resembles corn meal. Add remaining ingredients and process until evenly moistened.)

Gather dough and press into a ball. Shape into a 7 x 2 x 1-inch rectangle. Wrap and refrigerate at least one hour or until very firm. Cut dough into 1/8th-inch slices and place ½-inch apart on ungreased cookie sheet.

Bake 7 to 9 minutes until very lightly browned. Remove to wire rack to cool.

Deep-Dish Brownies

¾ cup butter, melted 1 ½ cups granulated sugar 1 ½ teaspoon vanilla 3 eggs ¾ cup flour ½ cup cocoa ½ teaspoon salt ½ cup walnuts

Blend the butter, sugar, and vanilla. Add eggs and beat well. Combine flour, cocoa, baking powder, and salt. Gradually add to egg mixture until well blended. Add nuts.

Bake at 350° F in an 8-inch greased pan.

Peg's Note: Real chewy. Barbara LaBroad Leek

There's nothing better than a good friend, except a good friend with chocolate.” — *Linda Grayson**

Devil-Dogs

Mix and sift: 2 cups flour ½ cup cocoa ½ teaspoon salt 1 cup granulated sugar 1 ½ teaspoon baking soda ½ teaspoon baking powder

Add: 1 cup shortening 1 egg 1 cup milk 1 teaspoon vanilla

Mix all well. Drop by bounded teaspoons onto ungreased cookie sheets. Bake until cakes spring back to the touch, approximately 7 minutes.

Filling ⅓ cup evaporated milk ⅓ cup Crisco ½ cup granulated sugar 1 teaspoon vanilla

Beat in a bowl until filling looks like marshmallow; sugar granules will all be dissolved. Spread filling on one cookie, then top with another.

Peg's Note: Mixing takes quite awhile with electric mixer – too long to do by hand.

Fudgey Brownies

6 tablespoons butter 6 ounces bittersweet chocolate, chopped ¾ cup sugar 2 large eggs 1 tablespoon vanilla ½ teaspoon instant espresso powder 1 tablespoon hot water ⅓ cup flour 2 tablespoons unsweetened cocoa powder ¼ teaspoon salt

In a large glass bowl, melt butter and chocolate in a microwave oven on high 1 to 1 ½ minutes; whisk until smooth. Whisk in sugar, eggs, vanilla, and espresso powder dissolved in the hot water.

In a small bowl, combine flour, cocoa powder and salt. Stir into chocolate mixtures until combined.

Pour batter into prepared pan and bake at 350° F for 28 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely in pan on a wire rack.

Gingersnaps

1 cup molasses ½ cup butter 1 teaspoon baking soda 1 tablespoon boiling water 2 ½ cups flour ½ teaspoon ginger ½ teaspoon cinnamon Sugar for sprinkling

Bring molasses and butter to a boil. Cool. Mix baking soda and boiling water together and then add to molasses mix and stir. Sift 2 cups flour with salt and spices into a bowl. Add molasses mixture and stir well. Add remaining flour to make easy-to-roll dough. Chill.

Roll dough very thin on lightly floured board. Sprinkle with sugar (optional) and cut with cookie cutters.

Bake on ungreased cookie sheet at 375° F for about 5 minutes or until set.

Ginger Cookies

2 cups flour 2 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon cloves 1 cup sugar ¾ cup shortening 1 egg ¼ cup light molasses Sugar

Blend the flour, baking soda, salt, and spices. In mixing bowl, add sugar to shortening and cream until light and fluffy. Add the egg and molasses and beat well. Add the dry ingredients and mix well. Chill dough for easier handling.

Shape dough into balls using rounded teaspoon for each cookie. Dip into sugar and place on ungreased cookie sheets, sugar side up.

Bake at 375° F for 10-12 minutes.

Grandma Gibson’s Soft Molasses Drop Cookies

½ cup sugar ½ cup shortening ½ cup molasses 1 egg ½ cup boiling water 1 teaspoon baking soda ¼ teaspoon salt 2 ½ cups flour 1 cup raisins

Mix first 8 ingredients well. Add raisins. Drop by heaping tablespoon on greased cookie sheet.

Bake at 350° F for about 15 minutes.

Peg's Note: For years, I made these cookies with Crisco for shortening and they were good. When I eventually could afford butter, I used that and they were still good. Usually I made half plain and the other half I put in raisins.

Gram LaBroad’s Sour Cream Drop Cookies

4 tablespoon butter 1 cup sugar 1 egg ½ cup sour cream [^1] 1 teaspoon vanilla and/or grated orange or lemon rind 2 1/8 cups flour ½ teaspoon baking soda ½ teaspoon salt

Cream the butter and sugar. Beat in egg, sour cream, and vanilla and/or rind. Stir in flour, baking soda, and salt and mix well.

Drop by heaping tablespoon onto a greased cookie sheet.

Bake at 350° F for about 8 minutes.

Peg's Note: Gram used to call these “Monkey Face” cookies – she would make a face with raisins.

[1] I always use regular milk with a little vinegar added to make it sour; about 2 teaspoons vinegar to ½ cup milk. Commercial sour cream makes these too dry.

Lemon Bars

1 ¾ cups flour 1 ½ cups confectioner’s sugar 1 cup melted butter 4 tablespoons lemon juice Pinch of salt 4 eggs 1 ½ cups granulated sugar 4 tablespoons flour Rind of one lemon

Mix together flour, confectioner’s sugar and butter. Put in 9”x13” pan and pat down.

Bake at 350° F for 20-25 minutes.Beat eggs, fold in granulated sugar, and add flour, lemon juice, rind, and salt.

Pour over baked crust and bake for 20-25 minutes longer.

Cool in pan.Sprinkle with light dusting of confectioner’s sugar.

Andra's Note: Very sweet and delicious! Recipe came from Mom (Gwen)

Gwen and Andra Ferguson

Lemon Snowball Cookies

1 cup butter ⅓ cup sugar ½ teaspoon vanilla ½ teaspoon lemon extract 2 cups flour

Coating: Mix 1 cup powdered sugar with½ teaspoon lemonade unsweetened drink mix powder

Cream butter, sugar, vanilla and lemon extract until smooth. Add flour and mix until a soft dough forms.

Roll into 1” balls and bake 1” apart on ungreased cookie sheet at 350° F for 15 to 18 minutes (they will not brown on top).

While cookies are warm, toss them in the lemonade powdered sugar mixture and place on a wire rack to cool.

Lemon Snowflake Cookies

¾ cup butter, softened ½ cup confectioners’ sugar 1 tablespoon grated lemon rind 1 cup sifted flour ½ cup cornstarch Sugar and Sprinkles

Beat butter and confectioners’ sugar in a medium bowl. Add rind, Mix flour and cornstarch in a small bowl. Stir into sugar mixture until smooth. Wrap dough in plastic wrap and chill 1 to 2 hours.

Form dough into a log 11 inches long and 1¾ inches in diameter. Roll in mixture of sugar and sprinkles to coat. Wrap log in wax paper and chill at least 4 hours or overnight. Cut dough into ¼ inch slices. Place slices 1 inch apart on cookie sheet.

Bake for 10-12 minutes until edges are golden. Cool completely. Prepare icing: ½ cup confectioners’ sugar mixed with 2 teaspoons lemon juice.

Use icing to make concentric circles on cookies. Use a toothpick to drag through icing from center of cookie out to edges to form snowflake designs.

Molasses Cookies

Mix and sift: 6 ½ cups flour 1 tablespoon baking soda 1 tablespoon cinnamon 2 ¼ teaspoons ground ginger 2 teaspoons ground cloves 2 cups butter ¾ cup packed brown sugar ¾ cup molasses ¼ cup water 1 ½ teaspoons salt 3 eggs Granulated sugar

Sift flour, baking soda, cinnamon, ginger, and cloves into a large bowl. Beat butter in second large bowl until smooth. Beat in brown sugar, molasses, water, and salt; continue beating until light and fluffy.

Beat in eggs, one at a time, and beating well after each addition. Gradually beat in flour mix.Refrigerate dough, covered 24 hours. Roll dough into 2-inch balls; roll each ball in granulated sugar. Place balls 3 inches apart on ungreased baking sheets.

Bake at 350° F for 15-18 minutes. Cool on wire rack.

Peg's Note: These cookies freeze great. I never could resist eating these for breakfast with my tea.

Oatmeal Big-Chunk Cookies

8 TABLESPOON (1 Stick) butter, room temperature ½ cup packed brown sugar ½ cup granulated sugar 1 teaspoon vanilla ½ teaspoon salt 1 egg ½ teaspoon baking soda 1 TABLESPOON water ¾ cup flour 1 cup old fashioned rolled oats ¾ cup chopped walnuts or pecans 12 ounces (2 cups) coarsely chopped bittersweet chocolate

In a large bowl beat butter, sugars, salt, egg, and vanilla. Add and beat baking soda and water. Stir in flour, oats, walnuts, and chocolate. Refrigerate until firm, about 4 hours or overnight.

Grease cookie sheets. Using 2-3 tablespoons of dough roll into balls. Place only 5 on a cookie sheet at a time.

Bake at 350° F for 10-12 minutes or until cookie springs back when VERY lightly touched. Cool for 2 minutes on pan, 2 minutes on paper towels, and until cold on wire racks.

Oatmeal Refrigerator Cookies

1 cup firmly packed brown sugar 1 cup granulated sugar 1 cup butter 2 eggs 1 ½ cups all purpose flour ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon nutmeg 1 teaspoon vanilla 3 cups quick cooking oats

In a large mixing bowl, cream sugars and butter together until light and fluffy. Beat in eggs one at a time. Sift together flour, salt, baking soda, and spices. Add vanilla and mixt, and then stir in oats. Dough will be stiff. Roll into 2 rolls on waxed paper and roll them up in the paper. Refrigerate overnight or for several days. Slice into thin slices and place on baking sheet.

Bake at 350° F for about 10-12 minutes.

Peg's Note: this is my favorite – an elegant oatmeal cookie.

Orange Milk Chocolate Chunk Cookies

8 tablespoon (1 Stick) butter, room temperature ¼ cup packed brown sugar ½ cup granulated sugar 1 TABLESPOON packed grated orange zest 1 teaspoon vanilla ½ teaspoon salt 1 egg T teaspoon orange flavored liqueur, such as Grand Marnier, Cointreau, or Triple Secup ½ teaspoon baking soda 1 cup flour 1 cup old fashioned rolled oats ¾ cup chopped pecans 12 ounces (2 cups) coarsely chopped milk chocolate bars

In a large mixing bowl beat butter, sugars, zest, vanilla, and salt. Beat in egg, orange liqueur, and baking soda. Stir in flour, pecans, and chocolate. Cover and refrigerate 4 hours or overnight.

Grease cookie sheets. Using 2-3 tablespoons of dough roll into balls. Place only 5 on a cookie sheet at a time.

Bake at 350° F for about 10-12 minutes until cookies spring back when VERY lightly touched. Do not over bake. Cool 2 minutes on sheets, 2 minutes on paper towels, and until cold on wire racks.

Peanut Butter Big Chunk Cookies

8 tablespoon (1 Stick) butter, room temperature ¾ cup packed brown sugar ¼ cup granulated sugar 1 teaspoon vanilla ¼ teaspoon salt ⅓ cup chunky peanut butter 1 egg ½ teaspoon baking soda 1 cup flour ¾ cup coarsely chopped peanuts 12 ounces (2 cups) coarsely chopped semi-sweet chocolate bars

In a large mixing bowl beat butter, sugars, vanilla, and salt until light and fluffy. Add peanut butter, egg, and baking soda. Stir in flour, then peanuts, and then chocolate. Cover and refrigerate 4 hours or overnight.

Grease cookie sheets. Using 2-3 tablespoons of dough roll into balls. Place only 5 on a cookie sheet at a time.

Bake at 350° F for about 10-12 minutes until cookies spring back when VERY lightly touched. Do not over bake. Cool 2 minutes on sheets, 2 minutes on paper towels, and until cold on wire racks.

Peanut Butter Cookies I

½ cup flour ¼ teaspoon baking soda ¼ cup butter 1 ½ tablespoons sugar ¼ cup light brown sugar ½ teaspoon vanilla extract 4 tablespoons creamy peanut butter 1 medium egg

Sift the flour and soda in a small bowl. Cream the butter and both sugars until light and fluffy. Beat in the vanilla extract, peanut butter, and egg.

Using a fork, gradually work the flour mixture into the creamed ingredients. Drop teaspoonful of dough, one inch apart onto ungreased cookie sheet.

Bake for 10 to 12 minutes at 350° F until golden brown.

Transfer to wire rack to cool.

Peanut Butter Cookies II

2 ¾ cups flour 1 ½ teaspoons baking soda ¼ teaspoon salt 8 tablespoon butter (1 stick) butter 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 cup peanut butter ½ teaspoon vanilla

Sift flour before measuring; resift with baking soda and salt. Cream the butter and both sugars until light and fluffy. Add the eggs and beat well. Beat in peanut butter and vanilla. Gradually add dry ingredients until just blended. Refrigerate dough for 2 hours.

Grease cookie sheets. Shape dough into 1-inch balls and place balls 3 inches apart on cookie sheets. Flatten them lightly with a fork. Make crisscross design with fork.

Bake at 375° F for about 10-12 minutes.

Peg's Note: Sometimes I like to put 3 peanut butter chips on each cookie before baking. After removing the cookies from the oven spread the chips across top of cookie like frosting.

Peg’s Chocolate Coconut Cookies

1 square unsweetened chocolate ⅔ cup cocoa 4 tablespoons oil 1 can sweetened condensed milk ¼ teaspoon salt 2 ¼ cup coconut 1 cup pecans, broken into pieces

Melt chocolate with milk, cocoa, and oil. Add other ingredients and stir until combined.

Drop from tablespoon onto buttered cookie sheet. Bake at 350° F for about 10 minutes.

Power Brownies

5 cups walnut halves or large pieces 1 ¼ cups unsweetened cocoa powder 1 ¼ cups flour ½ teaspoon salt 12 ounces (3 sticks) butter 3 cups granulated sugar 7 large eggs 2 teaspoons vanilla

Sift together cocoa, flour, and salt; set aside. In a large saucepan melt butter. Remove from heat and with wooden spoon or spatula stir in sugar, then eggs 2 or 3 at a time. Add vanilla and stir well. Add butter mixture to flour mixture and beat until flour ingredients are well mixed. If using a hand mixer or stand mixer, remove beaters and stir in nuts with a wooden spoon.

Adjust oven rack 1/3 up from bottom. Line a 13 x 9-inch pan with foil. (Shape on upside-down side of pan and then gently press into right side up pan.) Put a tablespoon of butter in pan and melt in oven. Take pan out of oven and brush around on foil.

Bake at 350° F for about 50-60 minutes until toothpick inserted into the middle comes out not quite clean. Cool in pan to room temperature. Turn out onto cookie sheet and take off foil. Cool in refrigerator overnight or a few hours in the freezer. Cut with a long, strong, sharp knife.

Protein Bars

½ cup butter 1 cup chunky peanut butter 12 ounces (2 cups) carob chips 1 cup wheat germ 1 cup shredded coconut 1 cup chopped nuts ½ cup sesame seeds ½ cup sunflower seeds

Melt first 3 ingredients in double boiler. In a large bowl combine remaining ingredients and stir well. Pour melted mixture over dry ingredients and mix well. Pour into a 9 x 13-inch pan and refrigerate until firm. Cut into squares.

Peg's Note: I like to wrap these individually. They keep will in or out of the refrigerator.

The great taste and health benefits from these little jewels far outweigh any calories the might be lurking in them.

Adele Ribik

Shortbread

½ cup butter, softened ¼ cup granulated sugar 1 ¼ cup all-purpose flour

Cream the butter and sugar until light and fluffy. Stir in flour with a fork.

Spread evenly into an ungreased jelly-roll pan (11” x 7”). Ridge into lines, lengthwise using prongs of a fork. Bake at 350° F until pale gold, about 20-25 minutes.

Peg's Note: I make a double batch and bake then on a normal-sized cookie sheet that has sides.

Soft Ginger Cookies

2 ¼ cups flour 2 teaspoons ground ginger 1 teaspoon baking soda ¾ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon salt ¾ cup butter 1 cup sugar 1 egg 1 tablespoon water ¼ cup molasses 2 tablespoons sugar

Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture.

Shape dough into walnut-sized balls and roll them in the remaining 2 tablespoons of sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.

Bake for 8 to 10 minutes at 350° F.

Allow cookies to cool on baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Snappy Gingersnaps

1 cup molasses ½ cup butter 1 teaspoon baking soda 1 tablespoon boiling water 2 ½ cups flour ½ teaspoon salt 1 ½ teaspoon ground ginger ½ teaspoon cinnamon Sugar for sprinkling

Bring molasses and butter to boil in a saucepan. Cool. Add baking soda mixed with boiling water to molasses mix, stirring well.

Sift 2 cups flour with salt, ginger, and cinnamon into a mixing bowl. Add remaining flour to make an easy to roll dough. Chill.

Roll VERY thin on floured board. Sprinkle with sugar and cut with 2-inch round cookie cutter.

Bake at 375° F for about 5 minutes on ungreased cookie sheets. Cool on wire racks. Recipe makes about 7 dozen cookies.

Snowballs

1 ½ cups butter ¾ cup powdered sugar 1 teaspoon vanilla ½ teaspoon salt 3 cups flour

Beat all ingredients until creamy.

Bake 10-12 minutes at 350° F until cookies are set and lightly brown.

♥ One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating — *Luciano Pavarotti**

Sugar Cookies

1 cup butter 1 cup confectioner’s sugar 1 cup granulated sugar 1 cup oil 2 eggs 4 ⅓ cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cream of tarter ½ teaspoon lemon extract ½ teaspoon orange extract

Cream the butter and sugars. Add oil and mix well. Beat in eggs, one at a time.

Sift dry ingredients together and combine with butter mixture. Add extracts and mix well. Chill dough in refrigerator for at least 1 hour. Roll into 1-inch balls and place about 2 inches apart on ungreased cookie sheets.

Press down with bottom of a glass (dip bottom of glass in sugar between cookies).

Bake at 325° F for about 10 minutes. Recipe makes 6 dozen cookies.

Peg's Note: These are good, light crisp sugar cookies

FROSTING & ICING

Banana Frosting

4 tablespoons butter 1 cup powdered sugar 4 tablespoons mashed bananas 2 tablespoons evaporated milk

Cream the butter and sugar. Mix bananas with milk and add to butter mixture alternately with 2 cups sugar. Blend well.

Buttercream Frosting

16 ounces confectioners’ sugar ½ cup butter, softened 1 ½ teaspoon vanilla extract 4 to 6 teaspoons milk or half-and-half

Fudge Frosting I

1 ½ squares chocolate, melted ¼ cup sugar ¼ cup evaporated milk, at room temperature

In a blender, combine melted chocolate, sugar, and evaporated milk. Process 3-5 minutes until mixture is firm and shiny (the sound of the blender will change when mixture firms). Frost the brownies with a thin layer.

Fudge Frosting II

¾ cup sugar ¼ cup flour 3 tablespoons unsweetened cocoa 1 cup milk 1 cup butter, softened 4 ounces semisweet chocolate, melted and cooled 1 tablespoon vanilla extract

In a 2-quart saucepan, mix sugar, flour, and cocoa with a wire whisk. Slowly whisk in milk until smooth.

Cook milk mixture over medium heat until mixture thickens and boils, stirring frequently. Reduce heat to low; cook 2 minutes, stirring constantly. Remove saucepan from heat; cool completely.

In a large bowl, beat butter until creamy. Gradually beat in cooled milk mixture, melted chocolate and vanilla until evenly blended and a creamy spreading consistency.

Maple Cream

1 cup heavy sour cream ¼ cup maple syrup Pinch of salt Grating of nutmeg

Whip sour cream, syrup, and salt in a bowl and grate nutmeg on top.

Pumpkin Frosting

Beat until smooth: 8 ounces cream cheese, 1 ½ cups powdered sugar, 2/3 cup canned pumpkin, ¼ cup butter, 2 tablespoons maple syrup, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1/8 teaspoon ginger, 1/8 teaspoon cloves.

In a large bowl, with mixer on medium-low speed, beat confectioners’ sugar, butter, vanilla, and milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy.

Quick Caramel Frosting

1/3 cup butter 1 cup packed brown sugar 1/8 teaspoon salt ¼ cup milk ½ teaspoon vanilla 1 ½ cups confectioner’s sugar

Melt butter in saucepan; add brown sugar and cook over low heat for 2 minutes, stirring constantly. Add salt and milk and continue stirring until mixture comes to a boil. Boil 3 minutes; remove from heat and cool. Add vanilla and blend well. Gradually beat in sugar and continue beating until mixture is smooth and of spreading consistency.

MAIN DISHES

Amish Pot Roast

3 pounds top or bottom round 1 tablespoon vegetable oil ¼ cup soy sauce 1 cup coffee, prepared for drinking Additional soy sauce and coffee as needed 2 bay leaves, crumbled 1 garlic clove, minced ½ teaspoon dried basil 2 onions, sliced

Preheat oven to 300° F. In heavy skillet over high heat, sear meat on both sides. In large roasting pan, combine soy sauce, coffee, bay leaves, garlic, basil and one of the sliced onions. Transfer meat to the roasting pan, top with second onion. Cover and bake for 3-½ to 4 hours, basting every hour with pan juices. (Note: today’s meat cooks 2 – 2-½ hrs.) Add more coffee and/or soy sauce if more liquid is needed. Serves 6-8. Makes terrific gravy and meat is delicious.

Best Lasagna

1 pound lasagna noodles, cooked 2 eggs 1 pound ricotta cheese Meat sauce (See below) 1 pound (12 ounces) grated mozzarella cheese 4 teaspoons grated parmesan cheese

Meat Sauce

1 pound Hamburg ¼ cup oil 1 onion, chopped 1 clove garlic, chopped ¼ cup parsley 2 small cans tomato paste 2 15-ounce cans tomato sauce 3 small tomato paste cans of water 1 teaspoon salt Pepper 1 teaspoon basil leaves

Beat eggs and ricotta; set aside. Sauté onions and garlic in oil; add parsley. Cook for abut 10 minutes. Add Hamburg and brown. Add tomato paste, tomato sauce, water, salt, pepper, and basil and simmer for 45 minutes.

Grease 13 x 9-inch baking pan. Add a thin layer of sauce on the bottom. Then layer ½ lasagna noodles, egg, ricotta, mozzarella, and parmesan. Repeat layers.

Bake at 350° F for about 45 minutes.

Butterfly Pork Loins

4 Butterfly Pork Loins, boneless, thick ~1” 1 can of Cream of Celery soup Garlic powder Thyme Onion flakes

Lightly grease a casserole dish. Spread about ⅓ of soup over the bottom.

Cut each butterfly in half along center seam. Place pork loin in casserole. Shake thyme, garlic powder and onion flakes on chops. Spread rest of soup on top of pork loins

Cover and bake at 325° F for about 2 hours. About 1-½ hours for thinner pork loins.

Chicken Française

2 large eggs ¼ cup all-purpose flour 1 tablespoon vegetable oil 4 boneless, skinless chicken breasts ½ teaspoon salt ½ cup chicken broth ½ cup white wine ¼ cup lemon juice ¼ cup butter, cut up 1 tablespoon chopped fresh parsley (or dried) Pepper to taste

Heat oven to 300° F. Beat eggs in shallow dish. Spread flour in another dish. Heat oil in a large skillet over med-high heat. Place chicken between waxed paper and pound to ½”. Sprinkle chicken with salt. Dip each in flour, shaking off excess, then egg. Cook chicken 3-5 minutes per side depending on thickness until golden. Transfer to ovenproof dish and place in oven to keep warm. Discard oil in pan. Add chicken broth, wine and lemon juice; bring to boil. Boil 6 minutes until mixture is reduced to ⅓ cup. Remove from heat; add butter, stir in parsley and pepper. Drizzle sauce over chicken; serve. Serves 4.

Andra Ferguson

Chicken & Mustard Sauce

Boneless chicken breast Flour 1 egg, beaten Parmesan cheese Breadcrumbs

Roll chicken breast in flour. Dip in egg and roll in breadcrumbs. Pan fry to golden brown then turn over and sprinkle with parmesan cheese.

Mustard Sauce

1 tablespoon paprika 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder ¼ teaspoon cayenne pepper ¾ teaspoon white pepper ¾ teaspoon black pepper ½ teaspoon thyme ½ teaspoon oregano 2-3 cups whipping cream 2-3 tablespoons Dijon mustard 2-3 tablespoons parmesan cheese

In a small bowl, combine first 9 ingredients. In a small saucepan over medium heat, reduce cram by one-third. Turn heat down and add spices. Remove from heat, stir in mustard and parmesan cheese. Keep warm.

Cold Chinese Noodles

1 boneless, skinless whole chicken breast – poached, cooled, and cut into julienne strips 5 ounces ham sliced and cut into julienne strips 1 bunch scallions, including greens, cut into 2-inch lengths and then cut into julienne strips ½ cup coarsely chopped walnuts 1 pound thin vermicelli, angel hair pasta, or Chinese rice stick noodles cooked, drained, and cooler under cold water 1 ½ cups vegetable oil 2 ½ tablespoons sesame oil 2 tablespoons sesame seeds 3 tablespoons coriander seeds ¾ cup soy sauce 1 scant teaspoon hot chili oil (or to taste)

Combine chicken, ham, scallions, and walnuts in a large bowl. Add pasta. Heat vegetable and sesame oils and seeds in a saucepan over medium heat until seeds turn lightly brown. Remove from heat. Stir in coriander and soy sauce. Watch out, it will sizzle and spit. Stir in chili oil. Pour over noodles and toss with hands. Put in serving bowl and refrigerate for 3 hours.

Country-Style Ribs – Rub and Glaze

Rub 2 teaspoons kosher salt 2 teaspoons sweet paprika 2 teaspoons brown sugar 1 teaspoon freshly ground pepper ½ teaspoon garlic powder 2 pounds country-style pork ribs

Glaze 2 tablespoons butter 1 tablespoon bourbon ¾ cup barbeque sauce 1 tablespoon brown sugar ½ teaspoon liquid smoke (optional)

Mix the rub and rub into pork on all sides and let sit in the refrigerator for 30-60 minutes.

Mix glaze and boil until thick. Place pork in 350° F oven and cover with glaze. Lightly cover with foil and bake 1 ½ hours, basting occasionally. Remove cover and bake 15 minutes longer. Really delicious!

Andra Ferguson

Crab Soufflé

8 slices bread 1 quart crab meat (whole crab) ½ cup mayonnaise 1 onion, diced 1 cup celery, chopped 3 cups milk 4 eggs 2 cups mushroom soup Grated cheese Paprika

Dice half of bread in a baking dish. Mix crab, mayonnaise, onion, and celery and spread over bread. Trim crust from remaining bread and place over mixture. Mix eggs and milk and pour over mixture. Put in refrigerator overnight.

Bake at 325° F for 15 minutes. Remove from oven and spoon soup over top. Sprinkle grated cheese and paprika over top. Bake 1 more hour.

Creamed Dried Beef or Tuna

2 Tablespoons butter 1 ½ – 2 Tablespoons flour 1 cup milk 1 package or jar of dried beef (or 1 can of tuna)

Melt the butter over low heat; add flour and continue to blend over low heat. Stir in the milk, slowly. It is best to use a wire whisk at his point to make sauce smooth. When sauce had thickened, add 1 package or jar of dried beef (or tuna) which has been chopped into bite-sized pieces. Salt, peeper, onion salt, paprika, parsley flakes – any or all may be added.

Serve on toast or mashed potatoes.

Drunken Noodles (Duy Tew Pat Pet)

2 cups soaked rice noodles 2 tablespoons soybean or vegetable oil 2 eggs 2 tablespoons soy sauce 2 tablespoons white vinegar 2 tablespoons sugar 2 cloves garlic, chopped Broccoli florets Thinly sliced carrots Snow peas 4 pieces each parboiled shrimp, thin-sliced chicken, and pork Fresh-ground shreds of dry chili pepper

Soak one fistful f dry rice noodles in warm water 3-4 hours before cooking – enough for 2 cups. Heat oil in wok or pan over medium to high heat. Break eggs and scramble quickly until cooked. Drain noodles and add to pan with soy sauce, vinegar, and sugar. Stir together quickly. Add broccoli, carrots, scallions, snow peas, and garlic. Stir-fry 2 minutes, flipping constantly. Add shrimp, chicken and pork. Stir-fry for 3-4 minutes, tossing quickly. Add dry chili pepper and serve.

Andra's Note: This amount serves one generous portion. This is a signature dish at a West Hartford, CT restaurant.

Andra Ferguson

Elegant Chicken with Creamy Mushroom Sauce

(Recipe makes 4 servings)

3 cans Campbell’s Cream of Mushroom Soup (10 ¾ – 12-ounce size) 4 boneless, skinless chicken breasts ⅓ cup of sour cream (room temperature) ⅓ – ½ cup of dry white wine (I use Clos Du Bois Chardonnay) 1package of Butter Noodles (or favorite wide pasta) White Truffle Oil Salt and pepper

Mix soup (do NOT add water), sour cream & wine in a casserole dish. Salt and pepper the chicken, then sink them into the soup mixture. Make sure they are fully covered by the sauce.

Cover dish and bake in a pre-heated oven at 375° F oven for approximately 25-30 minutes.

About half way through check the sauce, stir it and give it a taste. This is a good time to check the taste and consistency. This sauce will not be a thick one. Add more sour cream to thicken it a bit if you want to. There should be a nice wine taste, add a splash more if needed.

Start to boil the noodles. When cooked, rinse and set aside. When the chicken is cooked, plate the noodles first. Add the chicken breast & sauce. Once plated, drizzle the White Truffle Oil on top. This wonderful oil has a lovely mush-roomy, earthy taste. It is strong, so use a delicate hand. Enjoy!

Amy LaBroad

Fettuccine Alfredo

1 cup heavy cream 1 stick butter 1 pound fettuccine 1 egg yolk, lightly beaten 1 cup parmesan cheese Nutmeg Salt and pepper

Cook pasta; drain. Beat cream. Melt butter and toss with pasta while on low-medium heat. Stir in cream; add egg yolk, cheese, nutmeg, salt, and pepper.

Fettuccine with Spicy Shrimp Sauce

8 ounces fettuccine, linguine, or spaghetti 12 ounces medium frozen shrimp, thawed 3 red bell peppers cut into thin strips 3 scallions sliced thin (white and tip of green) ¼ cup peanut butter (smooth or crunchy) 1 tablespoon sesame oil ½ cup chicken broth ½ teaspoon crushed red pepper flakes (or cayenne pepper) ½ teaspoon ground ginger 1 tablespoon soy sauce 1 tablespoon white vinegar 2 tablespoons ground peanuts

Prepare pasta according to directions. While that is cooking, brown onions and peppers, then add shrimp and brown. Add rest of ingredients and place over low heat and simmer about 2 minutes.

Andra's Note: Can thicken sauce with cornstarch if desired. Spicy and delicious!

Andra Ferguson

Grilled Chicken Italienne

6 whole, boneless chicken breasts 2 tablespoons green onion, finely chopped 3 cloves garlic, minced Salt and pepper ½ teaspoon paprika ¼ cup grated Parmesan cheese 1 teaspoon fresh rosemary and parsley, minced ¼ cup butter ¼ cup olive oil 1 ½ cups breadcrumbs ½ pound sliced ham or prosciutto, finely chopped 12 wooden toothpicks (soaked in water)

Melt butter in microwave, stir in oil. Add parsley, rosemary, minced garlic, chopped onion and paprika; soak for 10 minutes. Remove 3 to 4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.

Place chicken breasts, skin side down, and pound lightly until slightly flattened. Sprinkle with salt and pepper.

In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to breadcrumbs; stir well. If too thick, add a tablespoon of olive oil. Spoon stuffing mixture onto the chicken breasts; fold edges of chicken over stuffing to cover and fasten together securely with the wooden toothpicks.

Place chicken on hot grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture. Turn chicken over and grill for another 20 minutes or until chicken is tender and golden.

Herb-Roasted Orange Salmon

2 tablespoons olive oil ¼ cup fresh orange juice Finely grated zest of 1 orange 2 teaspoons minced garlic 2 teaspoons dried tarragon Salt and coarsely ground black pepper (to taste) 4 Salmon fillets with skin on (8 ounces each) 2 teaspoons freshly snipped chives

Combine olive oil, orange juice, zest, garlic, tarragon, salt, and pepper. Add salmon fillets and marinate for 1 hour at room temperature – turning once or twice.

Place in ovenproof dish skin side down; pour marinade on top.

Bake the fish at 475° F for 7-8 min. Fish should flake easily with a fork. Sprinkle each fillet with chives.

Andra Ferguson

Honey-Mustard Glazed Pork Roast

(Grill or Oven)

⅓ cup honey 2 tablespoons finely grated orange peel ⅓ cup fresh orange juice ¼ cup old-style mustard with seeds or coarse ground mustard 1 teaspoon minced fresh ginger root or ½ teaspoon ground ½ teaspoon salt ¼ teaspoon cayenne pepper 1 3-4pound boneless pork loin, tied

Combine honey, orange peel, juice, mustard, ginger, salt, and pepper. Set aside. Prepare oven (350° F) or grill for indirect cooking 4-6” over drip pan. Cover and grill with some venting. Roast or grill 45 minutes; turn meat. Brush with honey mixture every 10 minutes. Cook another 45 minutes. Meat thermometer should read 160-165° F. Remove, cover, and let stand 10 minutes. Inside temperature should now read 170° F. Cut across grain. Makes 8-10 servings. If roasted in oven, makes delicious gravy.

Andra Ferguson

Macaroni and Cheese (Microwave)

¾ cup milk 1 tablespoon cornstarch ½ cup grated cheddar cheese ½ teaspoon salt 1 teaspoon butter Ground black pepper 1 cup cooked macaroni

Combine milk and cornstarch I a 4-cup glass measuring cup. Heat uncovered at 100% power for 3 minutes. Whisk in cheese, salt, butter, and pepper. Fold in cooked macaroni and pour mixture into a large soup bowl or serving dish. Cook, uncovered, at 100% power for 3 minutes.

Serves 1 as a main dish.

For 2, combine 1 cup milk and 2 tablespoons cornstarch in a 1-quart glass dish and cook 3 minutes. Add ¾ cup cheese, 1 ½ teaspoon salt, 1 teaspoon butter, pepper, and 2 ½ cups cooked macaroni. Cook, uncovered, at 100% power for 4 minutes.

For 4, combine 2 cups milk and 3 tablespoons cornstarch in a 10 x 8-inch dish and cook for 4 minutes. Add 1 ½ cups cheese, 2 ½ teaspoons salt, pepper, and 2 tablespoons butter. Fold in 5 cups cooked macaroni. Cook, uncovered, at 100% power for 4 minutes, 30 seconds.

Macaroni-Tomato Cheese Casserole

Cooked macaroni Velveeta cheese Large can tomatoes 4 slices bacon Salt and pepper Cracker crumbs

Cover the bottom of a casserole dish with a layer of cooked macaroni. Cut up generous chunks of Velveeta cheese and place over macaroni. Next, cut up a couple of tomatoes and layer over cheese. Sprinkle with salt and pepper. Add a second layer of macaroni, cheese, tomatoes, salt, and pepper. Alternate until dish is full. Add juice from tomatoes. Fill until dish is about ⅔ full of juice. If needed, you can add a drop of tomato juice. Top with cracker crumbs and lay uncooked bacon slices across top of crumbs.

Bake the casserole at 350° F for about 45 minutes, or until bubbly all over.

Maple Chicken (Microwave)

Boneless chicken breast Real maple syrup

Arrange chicken petal-fashion in a round microwave-safe dish, with thin ends toward the center. Pour syrup over chicken. Cover tightly with plastic wrap. Cook at 100% power.

1 half breast – ¼ cup syrup – cook 3 minutes 2 half breasts – ¼ cup syrup – cook 4 minutes 4 half breasts – ¼ cup syrup – cook 6 minutes 6 half breasts – ¼ cup syrup – cook 7 minutes

Brad LaBroad

Meatballs

1 ½ pounds lean ground beef ½ teaspoon dried sweet basil leaves, crushed ¼ teaspoon onion powder ½ teaspoon dried parsley leaves, crushed ½ teaspoon salt & ¼ teaspoon ground pepper ½ cups bread crumbs 1 egg, beaten

Combine all ingredients. Shape into 1-inch balls. Place meatballs on ungreased baking sheet with raised sides.

Bake at 400° F for 10-15 minutes until browned.

Meatloaf I

2 pounds ground beef Salt and pepper ½ medium onion, finely chopped 1 egg 5 slices bread 2 tablespoons ketchup

Place Hamburg, crumbled, into a large mixing bowl. Add salt and pepper, onion, egg, bread, and ketchup and mix with hands. The more you mix, the firmer the meatloaf will be which makes it easier to slice.

Bake the casserole at 350° F for about 1 hour and 15 minutes.

Peg's Note: I always run slices of bread under the water tap, getting it wet all over, and then squeeze out excess water. Then rub fingers through the bread and crumble into bowl of Hamburger.

Meatloaf II

¾ cup ketchup 2 eggs ½ cup milk 1 tablespoons Worcestershire sauce 1 teaspoon salt ¼ teaspoon pepper 2 pounds ground meat mixture (beef, pork, turkey) ½ cup chopped scallions ½ cup chopped bell pepper 1 cup crushed crackers 1 tablespoon minced garlic 1 tablespoon brown sugar

Line a rimmed baking sheet with non-stick foil.

Whisk ½ cup ketchup with the eggs, milk, Worcestershire sauce, salt and pepper. Add meat, scallion, bell pepper, crackers, and garlic. Mix x well with hands.

Place on baking sheet and pat into a 11 x 5-inch oval loaf. Mix remaining ¼ cup ketchup and the brown sugar; spread over loaf.

Bake for 50 minutes at 425° F, or until a meat thermometer reads 160° F. Let rest 5 minutes before slicing.

Parmesan Chicken

2 boneless, skinless chicken breasts cut in half 1 cup breadcrumbs ⅓ cup parmesan cheese Salt and pepper Butter

Mix breadcrumbs, cheese, salt, and pepper. Melt butter. Dip chicken into melted butter and then toss in breadcrumbs until coated. Chicken can be baked at 350° F for 60 minutes, or fried. Good either way.

Pasta Dish

Wheel macaroni Chopped fresh onion Steamed broccoli, cauliflower and celery Poached boneless chicken cut into bite-size pieces 2 teaspoons buttered breadcrumbs Grated carrot Roasted almond slivers Mayonnaise, poupon mustard, salt, pepper, seasoning salt, herb pepper, herb salt, garlic mix

Mix the above ingredients together in a large mixing bowl. Serve at room temperature or cold from the refrigerator.

Pasta with Creamy Tomato Sauce

(Serves 6)

3 pounds fresh plum tomatoes 1 ½ cups finely chopped onion 2 ½ cups chicken broth 1 pound fresh linguini or fettuccine 1 small can tomato paste 3 tablespoons butter 1 ¼ cup dry white wine 1 ¼ cup heavy cream Salt and pepper

Blanch and peel tomatoes, then dice. Melt butter and sauté onions until just begin to brown, about 10 minutes. Add wine to onions and boil until approximately 3 tablespoons remain. Add chicken broth and bring to a boil, reducing to approximately ½ cup. Add tomato paste and diced tomatoes and simmer for 10 minutes, stirring. Keep warm in a double boiler. Cook pasta and drain. Mix with sauce gently.

Poached Chicken

Chicken breasts Onion Carrot Celery Herbs of choice

Put chicken breasts in a saucepan, just covered with water. Add onion, carrot, celery, and herbs. Bring water to boil, and then turn burner down to simmer. Simmer 30 minutes. Shut burner off and leave chicken in pan (in water) for 30 minutes. Remove chicken from water and refrigerate 3-4 hours, or overnight.

Great for sandwiches or salads.

Robert Gibson

Pot Roast

Large cut of beef 1 large onion, cut into chunks 3-4 potatoes Carrots 2 tablespoons butter or bacon grease

Brown the meat in butter or bacon grease, turning to brown all sides. Add water to about 2 inches. Add onion to meat, cover, and simmer for 2 hours. During the last hour, add chunked carrots. During the last 30 minutes, add halved potatoes, each time bringing pot back to a boil before simmering.

When potatoes are done remove vegetables and meat and thicken broth with cornstarch and water to make gravy. Return vegetables and meat to gravy until ready to serve.

Quick & Easy Fiesta Chicken

4 boneless, skinless chicken fillets 2 tablespoons olive oil 1 12-16 ounce jar of salsa

Lightly brown both sides of the chicken in a saucepan with the olive oil. Add the salsa, and simmer, covered, for 30 minutes on medium-low heat.

Serve over your favorite rice blend.

Betsey's Note: This is my go-to meal when I am tired and do not want to cook. It is so easy to put everything in a Crockpot, along with 1 cup of water, before work and have a nice meal waiting when you get home.

Red-Flannel Hash

Potatoes 1 medium onion 1 can corned beef 1 can of beets 2 tablespoons butter Salt and pepper

Cook a pan of potatoes with a medium onion, chopped. When done, drain and mash. Add the can of corned beef and the can of beets; mash and mix. Add salt and pepper to taste. Melt 2 tablespoons butter in a fry pan. Add hash and heat thoroughly.

Peg's Note: This ordinary corned beef hash has cold cooked beets added. The beets add a nice flavor touch to an old favorite.

Roast Citrus-Crumbed Cod

1 ¼ cups seasoned breadcrumbs 1 ¼ cups butter, melted ¼ cup chopped parsley 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1 teaspoon grated lime zest 6 6-ounce cod fillets, 1 ½ -inch thick ½ teaspoon kosher salt ½ teaspoon black pepper

Line a large baking sheet with parchment paper.

Combine breadcrumbs, butter, parsley, and citrus zests until evenly blended. Arrange cod fillets on prepared baking sheet; season fish with salt and pepper. Top with breadcrumb mixture, pressing lightly to adhere to fillets.

Bake in a 375° F oven until breadcrumbs are browned and cod is barely opaque at the thickest part, about 8 to 10 minutes.

Salmon Mousse

1 envelope unflavored gelatin ¼ cup cold water ½ cup boiling water ½ cup mayonnaise 1 tablespoon lemon juice 1 tablespoon finely grated onion Dash tobacco ¼ teaspoon paprika 1 teaspoon salt 2 tablespoons finely chopped dill 2 cups flaked poached salmon, fresh or canned, skin and bones removed 1 cup heavy cream

Soften gelatin in cold water in a large mixing bowl. Stir in boiling water and whisk until gelatin dissolves. Cool.

Whisk in mayonnaise, lemon juice, grated onion, tobacco sauce, paprika, salt, and dill. Stir to blend well. Refrigerate for 20 minutes or until starts to thicken. Fold in finely flaked salmon.

Sautéed Chicken Breasts in Brandied Cream Sauce

4 whole chicken breasts, halved, boned 1 ½ teaspoons thyme ½ cup flour 8 tablespoons butter 2.3 cup brandy 2 cups heavy cream 1 tablespoon salt 2 teaspoons black pepper

Rinse chicken in cold water, dry. Mix salt, pepper, thyme, and flour together in a small bowl. Rub each breast with mix; shake off excess. Melt butter in a heavy pan; add breasts. Sauté the chicken breasts for 3-4 minutes. Transfer to platter.

Add brandy to pan; do not worry if it flames – it will burn out. Reduce liquid by half by simmering for about 3-4 minutes. Add cream and let reduce until cream and let reduce until cream begins to thicken, about 6-8 minutes. Do not burn! Add chicken, move and turn until sauce forms.

Sea Scallops with Orange Butter

1 ½ pounds sea scallops 4 tablespoons butter ¼ teaspoon salt 1 tablespoon chopped scallions 3 tablespoons ruby port ¼ cup fresh orange juice ¼ cup heavy cream 1 large navel orange, peeled and cut into cubes (same size as scallops)

If scallops are very large, cut in half.

In a large skillet, melt the butter over medium heat until it foams – about 3 minutes. Add scallops and sauté, tossing until they are just opaque – about 1 ½ minutes on each side.

Remove from heat and using slotted spoon, transfer scallops to a serving platter. Sprinkle with salt; cover to keep warm. Add scallions, port, and orange juice to skillet and cook over high heat until liquid is reduced to half – about 3 minutes. Stir in cream and continue to cook until slightly thickened – about 2 min.

Arrange oranges and scallops and pour sauce over them.

Andra Ferguson

Sicilian Meatloaf

1 ½ pounds ground beef 1 pound ground veal 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons dried Italian herb blend ½ cup chopped fresh parsley 2 ½ cups fresh bread crumbs

2 large eggs 1 cup tomato juice 1 tablespoon salt and 2 teaspoons black pepper 8 ounces thickly sliced ham 12 ounces provolone cheese, sliced

Mix first 7 ingredients will with your hands in a large bowl. Add eggs, tomato juice, salt, and pepper. Blend very well with hands to bind mixtures.

Place wax paper on counter. Shape meat mix into a 15 x 10-inch rectangle on paper. Arrange ham in even layer on mix. Cover ham with cheese (saving 4 slices). Starting on one long side, roll up meatloaf like a jellyroll. Pat ends gently to make a good shape. Carefully slide meatloaf onto baking sheet.

Bake the meatloaf at 350° F for about 50 minutes. Arrange remaining cheese slices over top of meat loaf and bake until cheese is brown and bubbly, about 10 minutes. Let loaf cool to room temperature. Wrap in foil and refrigerate overnight.

Peg's Note: Eat as meatloaf or serve as pate´ or great sandwiches with tomato and mayonnaise.

Sloppy Joes

1 tablespoon plus 2 teaspoons vegetable oil 2 medium red onions, chopped 1 large red or yellow pepper, chopped 3 large cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper ½ teaspoon fresh thyme or pinch of dried 1 ½ pounds ground beef 1 ½ cups tomato sauce (15 ounces) 1 cup full-bodied beer 1 tablespoon Worcestershire sauce ¼ teaspoon hot pepper sauce 3 tablespoons scallions, chopped thin 4 pieces French bread, or 4 seeded rolls, slit crosswise

Heat 1 tbsp oil; add onions, pepper, garlic, salt, pepper, and thyme. Cook over medium heat, stirring occasionally until vegetables are soft but not brown – about 10 min. Transfer to a plate. Add remaining oil and cook beef until pink is gone. Return vegetables and stir in tomato sauce, beer, Worcestershire and hot pepper sauce. Simmer on low, partially covered until slightly thickened – 15 min.

Preheat Broiler and place bread/rolls on sheet and toast 30 seconds. Serve mixture on toasted bread.

Andra's Note: From Food and Wine. Spicy/delicious

Andra Ferguson

Tex-Mex Turnovers

12 ounces cream cheese, cold 1 ½ cups butter ¼ teaspoon salt 3 cups flour

Filling 12 ounces cream cheese, room temperature 1 boneless, skinless whole chicken breast, poached & diced 1 can jalapeño peppers, chopped & drained ½ red bell pepper, diced 5 green onions, chopped 4 ounces shredded cheddar cheese Salt & pepper

Egg Wash – 1 large egg & 1 tablespoon water

Dough – Process ingredients in food processor just until it sticks together and begins to form a ball. Remove & wrap in plastic wrap and refrigerate for 1 hour.

Filling – Place all ingredients in mixing bowl and beat with electric mixer until well blended. Preheat oven to 350° F. Line 2 baking sheets with foil or parchment paper.

Divide dough in half. Roll out one piece 1/8-inch thick. Cut out as many 3-4 inch squares as possible. Place 2 heaping tablespoons of the filling on half of each square. Fold each square neatly in half to form a triangle. Seal by pressing edges with a fork. Place on lined baking sheets. Repeat with remaining dough and scraps. Make egg wash by beating egg and water together. Bake turnovers until lightly browned all over 25-30 minutes. Serve hot or cold. Freeze well and reheat in microwave.

Thai Curry Chicken with Basil

½ pound rice noodles 3 tablespoons vegetable oil, divide 2 tablespoons soy sauce 1 large onion, sliced in crescents 1 tablespoon Red Curry Base 3 cloves garlic, finely minced 1 pound skinless, boneless chicken breast cut into 1-inch strips 1 red pepper, julienned ½ pound broccoli crowns, cut in florets 1 bunch scallions, sliced on 1-inch diagonal 1 tablespoon Fish Sauce 1 tablespoon brown sugar 1 14-ounce can coconut milk 1 packed-cup fresh basil, minced

Soak rice noodles according to package for stir-fry, drain. (I boil for a couple minutes). In a bowl, toss noodles with 1 tablespoon oil and soy sauce; set aside. In large skillet, heat remaining 2 tablespoons oil; sauté onion, red curry, and garlic until onion is almost soft. Add chicken, sauté 2-3 minutes until meat is completely covered with curry mix. Add pepper and broccoli; sauté 2-3 minutes. Add scallions, seasoning sauce, brown sugar, coconut milk, and basil. Stir 1-2 minutes or until heated through. In another non-stick pan, sauté rice noodles 4 minutes or until heated through, tossing constantly. Pour noodles into pasta bowl or platter, top with chicken mixture. Serves 4. Excellent!!!

Andra Ferguson

MISCELLANEOUS

Auntie Gwen’s Apple Slices

4 cups flour ½ teaspoon salt 2 cups sugar 1 cup butter 5 cups sliced apples 1 teaspoon cinnamon

Combine flour, salt, and sugar and cut in butter until crumbly. Reserve ½ cup of mix. Press ½ of remaining mix into bottom of greased 9 x 13-inch baking pan.

Bake at 375° F for 10 minutes. Remove from oven and spread apple slices which have been tossed with remaining ½ of mix (flour mix) and the teaspoon of cinnamon. Top with reserved ½ cup of crumbs.

Bake at 375° F for 40 minutes. Cool slightly before cutting.

A+ Recipe

Gwen Ferguson

Easy Bread and Butter Pickles

3 large slicing cucumbers 1 tablespoon celery salt 2 tablespoons salt 1 large onion, sliced ½ green pepper, chopped 1 cup vinegar 2 cups sugar

Mix the above ingredients and refrigerate for 24 hours before using. Put in jars and refrigerate.

Potted Ham

3 ounces butter 8 ounces cooked ham (honey ham is great!) 1 teaspoon English mustard Pinch of cayenne pepper Salt and black pepper

Place all ingredients in a food processor; mix until smooth and well blended. Adjust seasoning to taste. This can be frozen.

Potato-Sausage Stuffing

Small Batch 6-7 potatoes 1 medium onion Salt and pepper Sage ½ – ¾ pound pork sausage

Large Batch 10-12 potatoes 1 large onion Salt and pepper Sage 1 pound pork sausage

Peel potatoes and cut up for boiling. Cut onion in quarters and add to potatoes. Cook until potatoes are just done; drain and then mash. Add salt, pepper, and sage to taste. Add sausage and mix in with potato masher.

Peg's Note: For years, I added uncooked sausage to potatoes and then stuffed my turkey; this was the way my mom did it, and it was fine. Now I find sausage too greasy and so I generally cook the sausage first, crumbling it finely and then add the potatoes and put it in a casserole dish instead of the turkey.

Sweet Stix Pickles

3 ½ cups white vinegar 3 cups sugar 3 tablespoons regular salt 4 ½ teaspoons celery seed 4 ½ teaspoons turmeric ¾ teaspoon mustard seed (whole)

Wash cucumbers and cut into quarters or sixths; place in a large roasting pan and add boiling water to cover. Set aside for 5 hours. Drain well.

Boil the vinegar, sugar, salt, celery seed, turmeric, and mustard seed for 5 minutes. Put drained cucumbers into syrup and bring to a boil – a good, rolling boil. Place cucumbers in canning jars and pour boiling syrup over them. Wipe jars clean and seal. Leave 2 weeks.

1 piece of fresh dill can be added to each jar.

Crabmeat Roll-Ups

Fluffy Tuna Pâté

Party Appetizer

Potted Ham

Tuna Pâté

Hemingway Daiquiri

Kahlua

Kahlua Liqueur

Opal Mist Punch

Paul’s Hot Apple Pie

Rum Runner

Tropical Punch

Aunt Jen’s Date Bread

Banana Bread

Cheese Crackers

Digestive Crackers

Dutch Babies

French Bread

French Puffs

French-Style Crusty Rolls

Graham Crackers

Hamburger Buns

Italian Parmesan Bread

Lemon Pepper Crackers

Monkey Bread

Pizza Crust

Plain Crackers

Portuguese Sweet Bread

Baked Omelet

Dutch Babies

Fireman’s Eggs

7-Up Cake

Banana Cake with Fudge Frosting

Banana Spice Cake

Basic Yellow Cake

Best Gingerbread

Blueberry Pie

Cherry Cobbler

Cherry Tart

Cherub Peaches

Chocolate Mayonnaise Cake

Coconut Moonshine Pie

Crunchy Apple Crisp

Dundee Cake

Fresh Peach Crisp

Georgia Peach Pound Cake

Ginger Shortcake

Golden Glory Cake

Harvest Pumpkin Cake

Ice Cream Dessert

Lemon Pound Cake

New York Cheesecake

Old Fashioned Strawberry Shortcake

Peach Pound Cake

Peanut Butter Pie

Toll House Pie

Pineapple Perfection

Sour Cream Chocolate Cake

Strawberry Cake

Strawberry Shortcake Cake

Strawberry Sour Cream Pie

Tomato Soup Cake

Bark

Date and Nut Balls

Microwave Caramel Corn

Peanutties

Peanut Butter Fudge

Peanut Butter Popcorn

Pepper Popcorn

Almond-Coconut Squares

“Baby Ruth” Cookies

Best Cocoa Brownies

Best Butter Cookie

Betsey’s Brownies

“Cakey” Brownies

Chocolate Chip Pumpkin Cookies

Chocolate Shortbread

Cocoa-White Chocolate Chunk Cookies

Cream Cheese Cookies

Crisp Lemon Cookies